Espresso Malabar

Espresso Malabar - Indian Monsooned Malabar

Espresso Malabar is Indian Monsooned Malabar coffee and, when roasted and prepared as an espresso, it's an absolute dream.

“Monsooning” is a special process that gives Malabar Espresso a truly exceptional taste. The beans are intentionally exposed to monsoon winds and rain. The Malabar coffee comes from a small cooperative that cultivates only 26 tons per year of this very special Arabica coffee, processed by monsooning. Espresso Malabar is also organically grown, fair, and directly traded.

Where does Espresso Malabar come from?

Espresso Malabar comes from India. The state of Kerala, in the southernmost west of the Asian country, is its home. Along the west coast stretches the Malabar Coast, from which our espresso gets its name. The picturesque coast is 650 kilometers long and extends into the state of Karnataka, located north of Kerala. In the local language, Kerala means "Land of Coconut Palms" – and that's how you can visually imagine the coast and hinterland. The Malabar Coast has also become famous as the Pepper Coast, as in the interior, alongside coffee and cocoa, numerous spices like pepper thrive, as well as an endless variety of different fruits and vegetables.

The Idukki district, located in Kerala, where our Espresso Malabar is cultivated, is one of the world's top 25 biodiversity hotspots. Alongside its lush flora, the fauna is also incredibly diverse. Our Arabica coffee also benefits from the surrounding vegetation. It grows in an agroforestry system, in mixed cultivation under shade trees that protect it from direct sunlight. Furthermore, the plant life positively enriches the taste of the coffee beans. Keezhanthoor is the name of the small village, situated high up and secluded in the mountains of the Western Ghats range, where our coffee is cultivated in a small lot. The village belongs to an association of five villages renowned for cultivating their exceptionally good coffee and spices. The villages are nestled within the Mannavan Shola Forest, which is part of the Anamudi Shola National Park. A few kilometers north of the settlements lies Chinnar Wildlife, one of 18 wildlife sanctuaries in Kerala. Chinnar Wildlife is soon to be included in the UNESCO World Heritage list.

Aha! Only 200 farming families in Keezhanthoor cultivate coffee, spices, vegetables, and fruits. Most of them belong to the indigenous population of the country. Coffee from Keezhanthoor is a highland coffee that thrives at altitudes of 1,500 meters and above.

The Coffee Farmers' Cooperative - MASS

The MASS cooperative was founded in 2001 by local farmers. Even before that, a small number of coffee farms were united in a project focused on organic cultivation and fair trade. However, with MASS, another important step was to be taken. It was only through the farmers' initiative that direct access to the international market became possible, eliminating the need to work with local coffee traders who exploited their monopolistic position. Direct trade significantly improved the income and independence of the farmers and their farms.

MASS, the Manarcadu Social Service Society, aims for sustainability in cultivation and income sources. Furthermore, through the cooperative's commitment, it's possible to establish a health station as well as school and educational facilities. The coffee farmers and their families now have health insurance. Organic cultivation and processing are continuously optimized through technical advancements and knowledge that farmers can acquire at the adult education center. Internet access is also available here. The coffee processing plant runs exclusively on regeneratively generated solar and biogas electricity. The self-produced biogas is also used for cooking, eliminating the need to burn valuable wood.

What happens during the Monsooning of Monsooned Malabar?

The hand-picked Malabar coffee is wet-processed and then sun-dried. The wet processing of the washed coffee is also carried out using economically operating pulpers.

Monsooning only takes place in this section of the Malabar Coast. Only coffee from this region, processed in this way, may bear the name "Monsooned Malabar". After washing and sun-drying, the coffee is intentionally exposed to monsoon winds and rain. Due to the humidity, the coffee beans expand and gain volume, their color changing to the characteristic golden yellow to straw brown hue typical of Monsooned Malabar. This occurs under constant care, with the coffee being turned continuously. After this, the coffee is filled into jute sacks and transported to warehouses specially built for monsooning, where it is stacked in such a way that the monsoon wind can continue to circulate, well-ventilated, around each individual sack. Monsooning takes approximately 2-3 months, imparting an incomparable taste and a special mildness to the coffee beans.

Aha! When India was still a British Crown Colony, Malabar coffee was transported around the world by sailing ship. At that time, monsooning naturally happened on the ships due to the prevailing winds and salty air. Even then, Monsooned Malabar gained a certain renown due to its taste and mildness.

Organically grown, fair, and direct - the certifications of Malabar coffee

The Malabar coffee from the MASS cooperative in Keezhanthoor is directly certified in India with the Organic seal, Bioland seal, and Fairtrade seal. Organic cultivation and fair trade are thus guaranteed. Furthermore, direct trade creates advantages for the coffee farmers and cooperative partners, such as stable trade relationships. Hand selection and highland cultivation further distinguish the coffee as a very good coffee.

Aha! Even though the certifications are for the German and European market, you won't find the seals on our coffee bags? Despite being certified in the coffee's home country, we would have to have the coffee separately certified again in Germany. As this involves considerable additional financial expense, we have refrained from doing so. However, you are welcome to view the certificates for each individual coffee at our location in Zwiesel at any time.

The Special Taste of Monsoon Malabar

The enormous biodiversity in which our Malabar coffee can mature gives it an aroma spectrum that makes it unique in itself. Cocoa, tea, spices, vegetables, and fruits – they all contribute to its distinctiveness. Notes of orange, banana, mango, coconut, and cashew nut resonate. Thanks to the agroforestry system, the nutrient content in the black forest soil is exceptionally high.

Malabar coffee has a complex yet balanced body with a hint of spice and sharp notes. Its pleasant acidity is accompanied by a velvety mildness. Nuances of chocolate combine with nutty notes, and thanks to monsooning, it also offers a unique richness of flavor.

The Refinement in the Coffee Roastery

Via the Port of Hamburg, the Monsooned Malabar arrives at our Kaffeerösterei Kirmse, where the Indian coffee is refined into an espresso through a long-term roasting process. You can, of course, also have Espresso Malabar finely ground for espresso preparation. The coffee from the Malabar Coast is also available as Malabar Coffee or as Malabar Coffee Blend.