Monsooned Malabar
Encyclopedia
Monsooned Malabar is a variety of dry processed coffee bean
s. The harvested and processed beans are exposed to the monsoon
winds for a period of about three to four months, causing the beans to swell and lose the original acidity, resulting in a sweet and syrupy brew. The coffee is unique to the Malabar Coast
of Karnataka
and Kerala
and has protected status under the Geographical Indications of Goods Act. The name Monsooned Malabar is derived from exposure to the monsoon winds of the Malabar coast.
The blend is heavy bodied, pungent and is considered to be dry with a musty, chocolatey aroma and notes of spice and nuts.
, when, during the months that the beans were transported by sea from India to Europe, the humidity and the sea winds combined to cause the coffee to ripen from the fresh green to a more aged pale yellow. When transportation was modernised, the length of this journey was dramatically reduced and the beans were much better protected from the fierce elements. However, the Europeans noticed that the coffee beans now arriving in their ports lacked the depth and character of the coffee beans received in days gone by.
It was determined that in the past the coffee beans had been transformed by exposure to the sea air and monsoon winds and rain. An alternative process was implemented to replicate these conditions, so that these incredible coffee beans could be enjoyed once again.
The dried beans are cured and sorted into 'AA' and 'A' grades, after which,
they are stored in warehouses till the onset of monsoon.
From June through September, the selected beans are exposed to
moisture-laden monsoon winds in well-ventilated warehouses (12 to 16 weeks time).
The monsooning process involves careful handling, repeated spreading,
raking and turning around in regular intervals.
The beans absorb moisture and get significantly large,
turning into pale golden in colour.
Further micro-sorting is done to separate fully monsooned beans.
Bibliography
Coffee bean
A coffee bean is a seed of a coffee plant. It is the pit inside the red or purple fruit often referred to as a cherry. Even though they are seeds, they are referred to as 'beans' because of their resemblance to true beans. The fruits - coffee cherries or coffee berries - most commonly contain two...
s. The harvested and processed beans are exposed to the monsoon
Monsoon
Monsoon is traditionally defined as a seasonal reversing wind accompanied by corresponding changes in precipitation, but is now used to describe seasonal changes in atmospheric circulation and precipitation associated with the asymmetric heating of land and sea...
winds for a period of about three to four months, causing the beans to swell and lose the original acidity, resulting in a sweet and syrupy brew. The coffee is unique to the Malabar Coast
Malabar Coast
The Malabar Coast is a long and narrow coastline on the south-western shore line of the mainland Indian subcontinent. Geographically, it comprises the wettest regions of southern India, as the Western Ghats intercept the moisture-laden monsoon rains, especially on their westward-facing mountain...
of Karnataka
Karnataka
Karnataka , the land of the Kannadigas, is a state in South West India. It was created on 1 November 1956, with the passing of the States Reorganisation Act and this day is annually celebrated as Karnataka Rajyotsava...
and Kerala
Kerala
or Keralam is an Indian state located on the Malabar coast of south-west India. It was created on 1 November 1956 by the States Reorganisation Act by combining various Malayalam speaking regions....
and has protected status under the Geographical Indications of Goods Act. The name Monsooned Malabar is derived from exposure to the monsoon winds of the Malabar coast.
The blend is heavy bodied, pungent and is considered to be dry with a musty, chocolatey aroma and notes of spice and nuts.
History
The origins of Monsooned Malabar date back to the times of the British RajBritish Raj
British Raj was the British rule in the Indian subcontinent between 1858 and 1947; The term can also refer to the period of dominion...
, when, during the months that the beans were transported by sea from India to Europe, the humidity and the sea winds combined to cause the coffee to ripen from the fresh green to a more aged pale yellow. When transportation was modernised, the length of this journey was dramatically reduced and the beans were much better protected from the fierce elements. However, the Europeans noticed that the coffee beans now arriving in their ports lacked the depth and character of the coffee beans received in days gone by.
It was determined that in the past the coffee beans had been transformed by exposure to the sea air and monsoon winds and rain. An alternative process was implemented to replicate these conditions, so that these incredible coffee beans could be enjoyed once again.
Monsooning process
Whole crop cherry coffee are selected and sun-dried in expansive barbecues.The dried beans are cured and sorted into 'AA' and 'A' grades, after which,
they are stored in warehouses till the onset of monsoon.
From June through September, the selected beans are exposed to
moisture-laden monsoon winds in well-ventilated warehouses (12 to 16 weeks time).
The monsooning process involves careful handling, repeated spreading,
raking and turning around in regular intervals.
The beans absorb moisture and get significantly large,
turning into pale golden in colour.
Further micro-sorting is done to separate fully monsooned beans.
External links
Bibliography