The term 'Monsooned Malabar' was coined following an historical accident...

Monsooned coffees of India

The story

The term 'Monsooned Malabar' was coined following an historical accident, when cargoes of Indian coffee beans destined for Europe through the Cape of Good Hope were exposed to 
frequent heavy humidity and moist sea winds on their long, arduous journeys. The wooden hulls, which ships of this time had, helped to develop a number of qualities that
were soon sought after in coffee houses across Europe. Quickly, Malabar coffees became renowned for their rich, well developed heavy body, muted acidity and complex flavors.
The beans changed in size, texture, looks and in cup. Today, transportation has dramatically improved and so the monsooned aging process has instead been replicated at origin.
The coffee is laid out in specially constructed, open-sided warehouses, where it is then exposed to the monsoon winds. The rainy season in Karnataka state begins in June, when the coffee is laid out in the
warehouses for several days, regularly raked, turned and tended to, thus ensuring even exposure and the prevention of mold or taints developing. After this period, the coffee is bagged but is still left in the open warehouse, with the winds blowing through. The Monsooning is then complete, followed by grading and is then ready for shipment from October onwards.

Cup Profile

Well-developed heavy body, muted acidity and complex flavors
Because of its unique process the Monsooned Malabar eliminates the high bright notes in
coffee. What remains are a full bodied low note coffee that is ideal for balancing the brighter
coffees in your espresso blend.

Coffee Plant Varietal

Sln.795, Sln.9, Sln.10, Cauvery, Chandragiri and Kents.

New Coffee Board Standards and Quality Parameters

The Quality Committee of Coffee Board has revised the standards for Monsoon Coffees as of December
2013. However these are yet to be followed by the industry. We shall advice in black and white once
these changes have taken effect. For now, the specifications in this document stand valid.

The Monsooning Process

Arabica Coffee is harvested from November to February.

  • Robusta Coffee is harvested from January to April.
  • Arabica & Robusta coffee is selected and sun-dried. (Monsooned Coffee involves only Cherry/Natural Coffee)
  • From June through September, the selected beans are exposed to moisture-laden monsoon winds in well-ventilated warehouses in the western coastal belt of Karnataka District.
  • Shipped from October onwards as new crop. (Not old crop)


Monsooned Malabar AA

Yearly volume: Approximately 4,000 MT.
The best among monsooned coffees, Monsooned Malabar AA, is the product of high quality Arabica Cherry (Unwashed) A grade beans.

90 % standing on a sieve standard of 7.25mm, this clean garbled lot can sell itself for its sheer size, shape and sheen. And in cup, with a body so smooth and full, a pleasant earthy flavor, the
acidity toned down - a trait known as mellowness is any coffee connoisseur’s delight.

The monsooning process also churns out a series of by-products that is soft on the palate which can make a big difference to your blends viz. Monsooned Basanally, Monsooned Arabica Triage and
Monsooned Robusta Triage.


Monsooned Basanally

Outcome of the monsooning of Arabica cherry beans, having a minimum 75% by weight standing on a sieve with round holes of 6.5mm (between screen Nos. 16 &17), clean garbled,
containing 3% triage.


Monsooned Arabica Triage

Collection of triage formed from monsooning Arabica cherry beans, 90% by weight standing on
a sieve with round holes of 6.00 mm (screen No. 15), containing no more than 3% of blacks/
browns and or bits.


Monsooned Robusta AA

Monsooned Robusta AA, is the outcome of the Robusta Cherry (Unwashed) beans subjected to
monsooning. A touch smaller in size, sticking to a sieve standard of 90% on 7.10 mm (screen
18), it is known for its bold and roundish physical traits. The cup reveals a similar smooth, full
bodied mellowness but is a tinge heavier that gives it a distinctive punch.


Monsooned Robusta Triage

Triage emanating from monsooning of Robusta cherry, minimum 75% by weight standing on a
sieve with round holes 6.00mm (screen No.15), containing not more than 3% of blacks/ browns
and /or bits.


Volume per container

Malabar and Basanally are Natural Arabicas : 1 FCL = 270 Bags x 50 kgs = 13.5 MT
Robusta is Natural Robustas : 1 FCL = 290 Bags x 50 Kgs = 14.5 MT.

Watch Out

Monsooned Malabar Arabica Coffee and Monsooned Malabar Robusta Coffee have a GI (Geographical Indication) indicating its origination to Karnataka, India.
[GI, a kind of intellectual property, is awarded to products that have some unique characteristics traceable to a particular region.]

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