The Indian Monsoon Malabar coffee bean is weird. Pungent. Smokey. And there’s tobacco flavours.
Still reading? Look, it sounds bonkers, but the Indian Monsoon Malabar is amazing in your soy coffee. There are caramel and nut flavours, and it’s really rather sweet. And because of the way it’s dried, there’s like NO acidity.
It’s one of our favourites. It’ll be one of yours, too.
A bit about the Indian Monsoon Malabar coffee bean
The Indian Monsoon Malabar is a truly unique coffee bean because of the way it’s prepared.
The coffee growers store the freshly picked beans in warehouses that are open to the elements (they have a roof but no walls). The beans are left for 3-4 months, exposed to the monsoonal winds. Crazy, hey?
The upshot of this process is the beans become pH neutral – super low acidity in the cup, in other words. It’s the least acidic coffee at Soy Coffee Coffee and in the whole entire world, basically.
The other interesting outcome is that the green beans are actually a pale yellow as opposed to the typical greens (and blues) of other coffee beans.
The most important thing to remember about these beans is this:
Leave your Indian Monsoon Malabar coffee beans sealed in their bag for at least three weeks after their roast date before you drink them
Why? Because it takes at least three weeks for the beans to de-gas after roasting. And that means its flavours are still maturing. In truth, these beans will keep (when sealed) for weeks and weeks.