Coffee India Malabar

A coffee with an atypical fermentation process and notes of undergrowth and hazelnuts! At the time of the first coffee imports between India and Europe, the journey could last around 6 months. It was quite common that when the goods arrived, the coffee underwent transformations due to storms at sea. The green color became white, golden yellow, and the beans were swollen, some beans could even be moldy. Rather than throwing them away, the coffee was roasted anyway. When tasting, this modification of the grain revealed delicious notes of undergrowth and hazelnut in the cup. Today, to find these aromas, natural coffee is placed and spread during the monsoon (May/June) in open sheds allowing hot air and humidity to circulate. The beans are brewed regularly. This operation lasts 7 weeks until this “buttercup” color typical of “monsooned” coffees is obtained. The coffee is sorted by hand to remove overly fermented or even moldy beans, a guarantee of quality for this Indian coffee which reveals notes of hazelnuts in the cup.