The Indian Monsooned Malabar is back! Some of you have been asking about this coffee. It is here as this weeks feature.
I am probably repeating myself, but here goes. The Monsooned Malabar has a very long history that goes back to the days when the only way to transport coffee was by land or ship. The preferred method took months over open water in the wooden sailing ships of the day. The time and the sea air had an effect on the green coffee beans stored in the hold of the ship. The result was a change in size and colour of green the green coffee bean. This change also affected the flavour of the roasted bean.
We still transport most of the green coffee by ship, but these days the ships are faster and the steel hulls and freight containers don’t allow the sea air to permeate through green beans as it once did. This means that the flavour isn’t the same as it once was. Some might say for the better, but others liked, even preferred the other flavour. That of the beans that had gone through months at sea.
Today, as a result, the beans are ‘Monsooned’. The process entails curing the beans in open, roofed patios, for 3 to 4 months in the sea air. Great care is taken to ensure that the beans cure properly without spoiling.
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