During monssoning, a processing method typical of the Malabar region, the coffee naturally loses its acidity, which is what distinguishes this India Malabar coffee.
Immediately after harvest, the green coffee is taken to special, open warehouses, where it is exposed to the rain and warm winds. The beans are then exposed to the monsoon rain for several days, which gives them a yellowish color.
The weather allows the beans to swell and they are then stored in bags for several weeks before being picked by hand, as is usual with premium coffee.
Always store the coffee beans in the absence of oxygen! Best in our bag. This can be stored separately in a food storage container.
Method of preparation:
- Hand filter
- coffee machine
- Karlsbader Kanne, French Press (Bodum)
- Bodum, French Press
- Fully automatic
- Brewing temperature: 90°-94°
- 100% Arabica washed, India Malabar AA coffee