Indian Monsooned Malabar AA
Tasting Notes: A very full bodied and creamy cup depending on roast. Soft fruit tones at lighter roast points, chocolate, molasses, caramel, along with some pleasant earthy notes most closely related to an Indonesian Sumatra.
Typical Cup Profile: Mild and balanced, rich body with spicy hints of cinnamon, cardamom and pepper
Indian coffees are mild, balanced, sweet and low in acid, often with a subtle hint of cinnamon, cardamom and pepper, along with a mild earthiness that gives them a bit of a rustic edge. India produces both wet-processed and dry-processed coffees. In addition, India produces some of the highest quality Robusta coffee available, with the dry-processed coffees called "cherry" and the wet-processed often referred to as "parchment." Good Indian Robusta is in demand as an addition to espresso blends, and many roasters claim that they’ll only feature Robustas that can stand alone in a cup.
India also produces one of the most uniquely processed coffees in the world: monsooned Malabar, which is stored in warehouses and exposed to the open sea air during the monsoon season. Monsooned Malabar features strong, pungent, musty flavors that are objectionable to some coffee drinkers and highly prized by others. The exposure to the salt air blunts the acidity -- which is already mild -- and contributes to a sweet, flat cup of coffee with spicy undertones that add dimension to the flavor.
The major coffee growing regions in India are Malabar (Kerala) -- the most common source of monsooned coffee -- Mysore (Karnataka) and Madras (Tamalinadu).