India Monsoon Malabar – No.20 – High Quality Arabica Coffee – Roast 2

Description

– India Monsoon Malabar – High Quality Arabica Coffee –
Body:●●○○○ Acidity:●●○○○ Intensity:●●●○○ Roast:●●○○○

his unique coffee is known for its special monsoon process, where the beans are exposed to the moisture-laden winds of the Indian monsoon season, resulting in a distinct flavor profile that is smooth, bold, and earthy.

I recently had the chance to try this coffee and I have to say, it’s truly one-of-a-kind! The flavors are rich and complex, with hints of spice and chocolate that make every sip a delight. If you’re a coffee lover like me, you definitely need to give India Monsoon Malabar a try.

India Monsoon Malabar is mild but complete in taste coffee with delicate, spicy aftertastes, characteristic only for “monsooned” coffee. The process of “monsooning” consists of subjecting coffee grains to the air for a few days of unusual humidity, and then, after packaging loose bags – to the wind. The resulting brew has a very good, crisp taste and aroma. In addition, the caffeine content in it is very high.

Origin: Asia, India
Region: South India, Karnataka
Co-operation: Small producers (Natural & Organic)
Varietal: Kents, S.795, Catimor, Selection 9
Process: Washed, Monsooned
Altitude: 1100 – 1200 metres
Harvest: October – February
Aroma: Earthy, spicy, notes of hazelnut and tobacco

Let’s discover new flavors together and share our love for this amazing beverage. Join in exploring the world of coffee by following my page for more coffee adventures and recommendations! https://www.facebook.com/TeapotLeeds/
#IndiaMonsoonMalabar #CoffeeLovers #ExploringFlavors #FollowMeForMore #CoffeeAdventures #UniqueBrews

Classification and awarding the coffee:

Specialty coffee represents the highest quality product, earning over 80 points on a scale of 1-100. Only the genus Coffea Arabica receives this distinction. This species and grade of coffee stand out with remarkable aroma intensity and complex flavor, unlike lower-graded types.

Body: ●●○○○

“Density / Oiliness” refers to the sensation experienced while sipping fresh, hot coffee. You feel it by checking the consistency of the coffee: take a small sip, leave it on your tongue, and optionally rub your tongue against the palate.

Acidity: ●●○○○

Acidity plays a crucial role in full coffee flavor. It doesn’t necessarily mean the coffee will taste sour or astringent; instead, you’ll notice zesty and citrusy notes around the aroma. It gives the brew its character and sharper edge.

Intensity: ●●●○○

The depth and richness of a brew, combined with the initial impression’s force, define intensity. It’s the combination of all flavors and how invigorating it makes the drink. Lower intensity means milder coffee, focusing more on aftertastes. Some describe high intensity as weight or boldness, especially notable in mid-high roasts.

Roast: ●●○○○

Roast refers to the duration of the roasting process, giving coffee beans their true character. One coffee type can taste completely different depending on the roast, with aftertaste notes varying accordingly. Five common roasting levels exist: very low, light, medium, mid-high, and high (or dark). Delicate types like very low and light roast suit alternative extraction methods like dripper filters, Chemex, or French presses, but some also appreciate them in pressurized machines. Medium roasts showcase complexity in Moka Pots, requiring no complicated machinery. Dark roast, known as espresso type, benefits greatly from use in pressurized machines, like Italian coffee makers, producing dense espresso with lasting, hazel-colored crema.

General Information

Flavor and Notes:

To identify flavors precisely with all their undertones, the Specialty Coffee Association of America created an intriguing ‘notes circle chart.’ It aids in discovering tastes and aftertastes without expertise, commonly used in coffee cupping. Below is a circle chart from 2016.

Notes Circle Chart – What Is It and How Does It Work?

Thousands of chemical ingredients contribute to a coffee brew’s flavor. The versatility and complexity of coffee’s aftertastes, flavors, and notes shouldn’t surprise anyone. The chart, designed by the Specialty Coffee Association of America, recognizes the most characteristic ones, positioning the easiest to identify closer to the center, while placing delicate and vague ones further back in a palette-like structure. By following the notes from the middle to the rim, anyone can recognize the unique profile of coffee without being a connoisseur. This classification method allows everyday coffee-drinkers to explore their favorite drink further, turning a usual experience into something more meaningful and interesting.

Our Method of Packaging the Coffee:

We pack our coffee in innovative, environmentally friendly “Aroma Save” bags designed to contain the original coffee aroma without introducing new smells from the plastic or the outside environment. The “ECO/Kraft” design includes a ventilation system, letting air escape the bag while preventing entry, making it possible to smell the coffee without opening the bag. A special zip-lock mechanism ensures a 100% seal, allowing the bag to be reopened countless times without additional equipment. The paper used in our bags has been recycled, minimizing environmental impact by avoiding excessive prints. Our company prioritizes the quality and freshness of our coffee over its packaging, ensuring the container maintains its contents hermetically sealed, safe from exposure and unwanted aromas.

Coffee Making Tips

For the best results, always grind coffee just before use, considering the right grade for your chosen device. Usually, no more than 1.5 – 2 teaspoons (around 7 grams) are needed per cup. Use water around 95°C.

Types of Coffee Grinding and Its Meaning:

Coffee can be ground using manual or electrical grinders or even a mortar and pestle. What truly matters is not the device but the fineness of the grind. There is a common belief that longer brew exposure requires coarser grounds, yet this notion is imprecise. What truly matters is the brewing style and device. Pouring hot water over coffee grounds at some point will create ‘mud,’ preventing water from dripping. Very fine grinds work best for machines that create pressure, like Moka Pots, Siphon Coffee Makers, AeroPresses, and Espresso Machines. Coarser coffee requires little to no pressure, suitable for filter papers, percolators, or thermal coffee makers. For the coarsest grind, opt for a French Press. However, Turkish Coffee Pots defy this rule by using very fine coffee powder added directly to water, heated by submersion in hot sand. This traditional method predates modern devices, offering an exotic experience.

Coffee Grinding Devices:

Selecting the right coffee grinder enhances the brewing experience. Popular electric grinders often feature blades, providing speed but risking overheating coffee, which releases essential oils too quickly, resulting in a less aromatic brew. Mill grinders, featuring two abrasive surfaces or ‘teeth,’ offer a better solution. They require non-corrosive metal construction. Most mill grinders allow us to adjust the grind, with more efficient models lacking preset programs. A wider spectrum permits various coffee styles.

---

If you want to get to know us better, check this page.

For more information on our product and weekly news please check our instagram and facebook page.