Indian Monsooned Malabar AA

by Anonymous 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!!
Russ

by Anonymous 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

by Anonymous 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

by Mary on August 9, 2020

I have tried several methods, but cannot get an even roast on this coffee. The brewed cup may be like tea, as described. I don't like it.

by clark walding on June 10, 2020

As the great Russ Denz used to say "if there is no Monsooned Malabar in your espresso, there certainly should be". MM works well as espresso with some Ethipians I have and with a Peruvian as well. Smooth and funky, but nice balance. Bare;u into 2nd crack works for me.

by Ron on April 29, 2020

Very unique coffee. My rating may change, I am still playing around with the roast...

by albertsonz on August 28, 2019

This is the coffee I make for company and guests - it never fails to impress. And if you're a lover of the India / Asia-Pacific beans, this one might be a good way to add some variety to your rotation while maintaining some of the similar flavors. I enjoy this roasted as much 30 seconds into 2nd crack, any darker is a bit too bitter for my taste. Favorite brew method is a Chemex for this one.

by szolenski on December 11, 2018

I've been using this Indian Monsooned Malabar AA for several years. The quality is always high, and consistent. This is always a welcome addition to my roasting blends for both drip and espresso. Coffee Bean Corral is always a great place for your unroasted beans. You can't beat their quality and prices.

by tim 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.
Russ