Description
Tasting notes of Cedar, Cocoa, Leather, Tobacco
A distinct, strong, AA-grade coffee from the Karnataka state in south-western India.
Roast: French (6/7) (Dark)
Altitude: 985 MASL
Processing Method: Monsoon
India is not commonly associated with coffee production, but it is known for producing exceptional shade-grown coffee. The majority of coffee cultivation in India happens in the southern states of Karnataka (71% total production), Kerala (21% total production), and Tamil Nadu (5% total production). India is home to approximately 250,000 coffee growers, with about 98% being small-scale farmers. As of 2009, Indian coffee made up 4.5% of the global coffee production.
Coffee was introduced to India in the 17th century by Baba Budan, an Indian Muslim saint, who brought back seven coffee beans from Yemen hidden in his beard after a pilgrimage to Mecca. Despite restrictions on taking coffee seeds out of Arabia, the act was considered religiously significant due to the sacred number 7 in Islam.
Initially, coffee production in India was mainly done by local farmers until British colonial influence in the mid-19th century led to the growth of coffee plantations for export. One of the most famous Indian coffees is Monsoon Malabar, known for its unique processing method. Originating from the Malabar Coast of Karnataka, this coffee gained its distinctive flavor during the long sea voyage to Northern Europe on three-masted East Indiamen ships.
The extended journey allowed the beans to absorb moisture during the monsoon season, altering their acidity and creating the flavor profile it is known for today. Protected under India’s Geographical Indications of Goods Act, Monsoon Malabar coffee undergoes a 3-6 month process in open-sided warehouses along the west coast of India from June/July to September.
Hailing from the Manjarabad region in Karnataka, this coffee, processed during the monsoon, offers a sweet, woody taste with deep earthy flavors, full body, mild acidity, and intense aroma.
