Indian Monsooned Malabar AA


Starting at $6.50 / lb
As low as $4.75 / lb

This is one unique coffee just by the monsooned factor. Arabica beans, harvested, processed, then laid to age in monsoon weather for about a year: mellows the beans and turns them a golden tan. The resultant brew is akin to a dry wine and very earthy. Tasting it would make you imagine they processed nuts right along with the coffee, as it has a pronounced nutty flavor.

I took this coffee fresh on a two-day backpacking trip with friends who were reliant on my gourmet discrimination in coffee, but tentative of my description of this particular coffee. We made it in one of those Bodum stovetop espresso makers after eight miles of up and down and eight hours of listening to me snoring in Big Basin, California. And as the sky lightened and our joints made it clear how really stiff they were, the beautiful brown and black foam came tumbling into view; well the aroma was the first hint that this was something different. It has this tea like flavor. It is light and not sweet at all really. Wine is supposed to be a negative word in cupping, but in this coffee with its particularity, well, it is right. This is the same country that produces the red wine of teas, darjeeling, and this coffee is darjeeling's odd Uncle Stan. There is an odd balance to it all. Maybe it comes from drying on the docks only to be drenched again by the monsoon rains, only to dry again, and be monsooned again. The late acidity and medium body and rich texture. It is a strange brew, but one that made those first few hours on sore legs livable. And when we got back, I had to split the roast between my two friends, so be careful who you share it with. (Kind of like Uncle Stan.)

Coffee Bean Matrix Attributes

  • Brightness:4
  • Body:6
  • Aroma:2
  • Complexity:5
  • Balance:5
  • Sweetness:3
  • Spicy:heavy bean
  • Chocolaty:light bean
  • Nutty:-
  • Buttery:-
  • Fruity:-
  • Flowery:heavy bean
  • Winey:-
  • Earthy:heavy bean

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Customer Reviews

Average Rating

by on September 14, 2008

My first roast with this bean, held up at city. Very smooth with a hint of chocolate at the end. Going to send it deeper next time. One of my favorites so far along with the Sulawesi Toraja. -WD

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by on May 1, 2008

It is better than tanzania paberry, i roasted it in my Wok and got a combination of very dark chocolate color and medium chocolate. It was very nutty and smooth with no bitter taste. I f you use this method be sure to use 1 tsp corn oil it gives a nice sheen and improves the nutty flavor!
Sounds like a pretty creative approach...then again there are not very many "rules" in home roasting - have fun!!

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by on February 4, 2008

If you want a different yet very enjoyable experience, this is worth a try. Definitely monsooned, but not with the strong,overdone accent of some monsooned coffees I've tasted. A high-quality bean. B. Glett The difference is in the processing, making "Coehlo's Gold" definitely the supreme cup of Malabar

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by on November 30, 2007

Nice coffee. Crisp. When you first open the bag and smell it, it smells unlike any other green bean i've smelled. You can definitely smell the monsoon/water. I;d say it was a slightly musty scent. I was intrigued instantly. The roast was also different. The beans seems to take longer to begin roasting. I was afraid i'd over roast or over roast. In the end I roasted to a nice medium dark brown this first time. (Good thing I have 5 pounds of it). Its clean and crisp. Not heavy at all and VERY nutty. Definite chocolate in there too. Next time I'll try a full city roast and see how it differs. I highly recommend thsi bean. Maddie

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by on March 16, 2007

Roasted at full city. The aroma was very strong, flavor is great with a slight hint of chocolate. At first when the beans were heating up they really stink but the end result is very favorable.

One man's stink, as it turns out, can be another man's perfume - if you doubt that, just ask the first male skunk you meet. I digress...that "wet burlap"-type of odor / aroma occurs with most coffees as they begin to roast and lose their silverskin (chaff), although usually to a lesser degree than with monsooned coffees. It, too, passes with time, but now you know when to turn your nose away...or closer, as your own preferrence dictates.

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