Are you a coffee lover?
Image source Provenance Gifts on Google
Have you ever heard of the Monsoon Malabar coffee, the unique coffee variety that was accidentally discovered during British rule and now has a GI tag, restricting its production to the Malabar coast?
If not, let me tell you more about it.
The MALABAR coast with its wettest regions in India, is where the magic happens. When it rains here, it pours particularly rooted in the region and its star season—the MONSOONED MALABAR coffee. The word Malabar comes from a combination of the Malayalam word Mala, which means hill and the Persian/Arabic word Barr which means country.
Image source Recette Magazine - Suvie on Google
The Malabar coast story highlights how the journey across the seas during monsoon months inadvertently impacted the flavour and appearance of coffee beans, contributing to the creation of a unique earthy-chocolatey taste in the beans destined for Europe.
These new varieties of coffee soon found favour in the British time, And so, it is believed that the planters of the Malabar region decided to take matters into their own hands. Harnessing the power of the intense rains they experienced each year, they developed a " monsoon " process. They began storing sun-dried and arabica coffee beans in a large jute bag for the season, letting the humid monsoon winds work their magic before they were polished, packed, and exported.
Even today, the beans find favour abroad and are exported in large quantities to Europe and the United States. Within the country, artisanal coffee brands continue to offer the coffee variety at their cafes and online stores.
So, how can you best enjoy this unique coffee variety this rainy season? ]
According to coffee experts, use freshly roasted beans and grind them before brewing. The coffee offers a delightful taste both as a black coffee and with milk. Experiment with both options to discover your preferred style. Pair it with complementary flavours like dark chocolate or nuts.
At Maverick & Farmer Coffee, they recommend enjoying this coffee as a piping hot beverage laced with some natural ginger flavouring—SHUNTI KAAPI or ginger coffee. This is made by making a strong shot of Monsooned Malabar coffee brew with any home-brew method, adding a homemade syrup of ginger and jaggery, and then topping it off with a small amount of piping hot milk. Perfect for a rainy mid-morning.
Dope Coffee Roasters suggest brewing it as an espresso shot to experience its concentrated and intense flavours. Pair it with traditional rainy-day snacks like pakoras, bhajis, or samosas. The earthy and low-acidity notes of the coffee complement the savoury flavours of these snacks, making it a delightful combination.
So, which way would you like to enjoy your cup of Monsooned Malabar coffee this season?
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