Bean coffee Galeador ARABICA INDIA MONOSOON MALABAR 100% Arabica 1 kg

Coffee beans ARABICA INDIA MONOSOON MALABAR, 1 kg, 100% Arabica India Monsoon Malabar is one of the most atypical Arabicas in our assortment, an exception coffee. There is no bright extravagant acidity, no pronounced berry or fruit tones. However, Monsoon Malabar stands out for its zest - a special taste, unlike any other. It is well remembered and easily recognized in the future. This flavor is often found in coffee prepared in Turkey, Egypt, Israel or Greece. Monsoon India will come in very handy for preparing classic “oriental” coffee in Turk! What else is there in the flavor bouquet. Bread notes, herbs and spices, and also, depending on the method of preparation, cocoa and nuts of varying intensity, including a little nutmeg and almonds. And finally, a delicate, barely perceptible lemon-orange sourness. Plus the bitterness is a little higher than average and that monsoon aftertaste. The grains of Monsoon Malabar are large with an unusual red, light brown tint, and are highly electrified when grinding. This coffee is universal and suitable for all preparation methods. However, the taste will be revealed most clearly in carob, automatic espresso coffee makers, geysers and, of course, in Turks! It goes well with sugar and milk, bringing the drink closer to the taste of cocoa. Coffee owes its monsoon flavor to a special processing method. Legend has it that during the period of European rule in India, coffee was shipped by sea to European ports, and during the months of travel it was exposed to the humid and warm monsoon winds. Upon arrival, the grains changed their properties, acquiring an unusual yellow color and unique flavor shades. Subsequently, transport systems improved, travel times were reduced, and coffee began to be transported under protection. However, the unique taste characteristics also disappeared. As a result, manufacturers have returned to the technology of artificially aging grains in the monsoon climate. Only this is no longer done on the road, but in special warehouses in Mangalore in southwest India. Monsoon Malabar beans are naturally processed and then simply aged for three to four months in parchment coffee casings in warehouses blown with the humid air of the monsoon season. During this time, coffee absorbs moisture, undergoes a number of biochemical and physical changes, it changes color, increases in size and becomes less dense. Composition: 100% Arabica Country of origin of the beans: India