When Monssoning, a preparation method for the region is typical Malabar, the coffee loses naturally its acidity.
The green coffee is placed directly after the harvest in particular, open warehouses where it is exposed to rain and the warm winds. Over several days, the beans are now exposed to the monsoon rains, while they get a yellowish color.
The weather makes the beans swell, then they are stored and then over several weeks in sacks, as is customary with premium espresso to be sorted by hand.
Always Keep the espresso beans on the absence of oxygen. The best in our bag. This you can still keep an extra in a Tupperware container.
Ground espresso You can freeze very well and remove it in portions.
Many more information you can find in our FAQ and in our coffee-blog .
- chocolaty, nutty, a rather slight Espresso
- Portafilter espresso machine
- Bialetti, Espresso Maker
- Turkish preparation Ibrik
- Brewing temperature: 92 ° -94 °
- washed 100% Arabica, sorting AA