Cupping notes - Spicy, sweet tobacco with a creamy smoky undertone. It’s well balanced with medium acidity.
Origin - India
Location - Karnataka & Kerala
Producer - Various small holders
Altitude - 1100 - 1200 Meters above sea level
Process - Monsooned
Variety - Catimor, Caturra, Kent, S795
Roast - Medium
India is particularly well known for Monsooned Malabar, a unique coffee that was extremely popular in Europe during the 19th and 20th centuries.
The flavours of Monsooned Malabar were originally unintentional and were simply a byproduct of transporting green coffee beans to Europe. The journey from India to Europe took approximately 6 months and the coffee, which sat in the hull of the ship, would absorb moisture from the sea and the humid winds. The moisture led the beans to swell to a larger size and turn a pale beige color. The taste of the coffee became smoother, softer and fuller.
Though India is typically perceived as a tea-growing and drinking country, coffee production in the country actually predates tea. Records indicate that coffee first arrived in India in the 1600s, whereas tea did not arrive until more than 200 years later, in 1839. What does unite the two drinks, however, is that the British thirst for cheaper, more plentiful tea and coffee were the major reason that they were both first widely cultivated on plantations across India.
Coffee farms are typically situated between 700 and 1,200 meters above sea level. Most coffee cultivation is ‘traditional’ and two-tier shade canopies are mixed with leguminous, nitrogen-fixing trees. In this method, it is very common for coffee trees to be intercropped with spices (like vanilla or pepper) and fruit trees.
After harvest, which is most often done by hand by family members or hired labourers, cherry is usually processed as Natural or Fully washed. Most farms dry coffee on patios or tables.
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