Monsooned Malabar, also known as Monsoon Malabar, is a process applied to coffee beans. The harvested coffee seeds are exposed to the monsoon rain and winds for a period of about three to four months, causing the beans to swell and lose the original acidity, resulting in a flavor profile with a practically neutral pH balance.[1][2] The coffee is unique to the Malabar Coast of Karnataka, Kerala and the Nilgri mountains of Tamil Nadu and has protected status under India's Geographical Indications of Goods Act.[3][4] The name Monsoon Malabar is derived from exposure to the monsoon winds of the Malabar coast.[1]
The brew is heavy bodied, pungent, and considered to be dry with a musty, chocolatey aroma and notes of spice and nuts.[5][6]
^ abDavids 2001, p. 73
^Murthy, Pushpa S.; Manonmani, H. K. (2009). "Physico-chemical, antioxidant and antimicrobial properties of Indian monsooned coffee". European Food Research and Technology. 229 (4): 645–650. doi:10.1007/s00217-009-1098-9. ISSN 1438-2385.
^"Monsooned Malabar unprotected". The Hindu Business Line. 10 June 2006. Retrieved 29 September 2009.
^"Karnataka gets highest number of GI tags". Business Standard. 11 April 2008. Retrieved 29 September 2009.
^Davids 2001, p. 69
^Templer, Robert. "Asia's Brief History as a Coffee Grower Should Probably Be Cause of No Regret". Wall Street Journal. Retrieved 29 September 2009.
MonsoonedMalabar, also known as MonsoonMalabar, is a process applied to coffee beans. The harvested coffee seeds are exposed to the monsoon rain and...
forests cover the areas above 1000 meters The MonsoonedMalabar coffee bean comes from this area. The Malabar Coast featured (and in some instances still...
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areas above 1000 metres elevation The MonsoonedMalabar blend of coffee bean comes from the area. The Malabar Coast moist forests is a tropical moist...
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