Monsooned Malabar: The Creamy Gem from India

If you're into smooth coffee with a nutty aroma, let me introduce you to Monsooned Malabar—India’s velvety, low-acid treasure.

This one’s a game-changer, my friend.

A Little History Lesson

Let’s rewind to the 1650s. Back when the English were hauling Indian spices and coffee to Europe, as you can imagine, the trip was long and challenging. They had to sail all the way around Africa, past the Cape of Good Hope, and up to England. It took months.

By the time the coffee beans arrived, something had changed. The beans looked swollen, the colour had turned pale, and the flavour was different from what they’d tasted in India. That wasn’t some accident—it was nature doing its thing.

The beans, packed in barrels on wooden ships, got soaked by ocean winds and humid air for weeks. That constant exposure to moisture transformed the coffee, smoothing out its acidity and giving it a uniquely mellow profile. And just like that, a new process was born.

How Monsooning Works Today

Fast forward to today, and Indian coffee producers now replicate that same transformation—but with a little more control. After harvest, the beans are sorted by grade and then spread out in open-sided warehouses along the Malabar Coast, right in the path of the monsoon winds. For two to three months, the beans are regularly turned as they absorb moisture from the air. This slow, careful exposure is what makes Monsooned Malabar so special. The result? A coffee with almost no acidity, a rich, buttery body, and that signature smoothness.

If you're wondering whether this is one of the most original and authentic coffee processes out there, the answer is: absolutely.

You’ll find plenty of opinions online—whether from Reddit experts or coffee blogs—about what Monsooned Malabar is supposed to taste like. Some say it's spicy, smoky, maybe even a little musty. A lot of those descriptions might be coming from people who have only tried lower-grade versions of the bean, roasted differently than ours.

Let me tell you about our experience: Our light roast Monsooned Malabar is made from high-grown Arabica beans, cultivated at 1,200 meters. And it’s nothing like those online rumours. What you get is a buttery-smooth coffee with rich notes of nuts, a touch of spice, and a warm, bready aroma. If we had to sum it up in one sentence—it tastes like peanut butter popcorn. Not even kidding.

How to Brew It

Monsooned Malabar works well with different brewing methods. It shines in an AeroPress, drip coffee, or a Moka pot, but don’t be afraid to try something new. Some of our customers pull espresso shots with it, and while we haven’t tried it ourselves, we’re not here to tell you what to do. Go wild.

Why You Should Try It

One thing to keep in mind is that not all Monsooned Malabar is created equal. Different grades, different processing techniques, and even the type of bean (Arabica vs. Robusta) all impact the final taste. 

So next time you’re in, don’t be shy. Ask the roaster about Monsooned Malabar. Take some home. I can tell you now, this one’s going to be your new favourite.

Our lightest - India Monsooned Malabar. The buttery popcorn in your coffee cup.

theroasterie.com

India Malabar

$19.00 CAD
$19.00 CAD
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