Classic Line
A nutty, woody flavour with a full body and a very mild acidity.
The intense aftertaste and the spiciness of the coffee is highly estimated by connaisseurs.
India Malabar AA
Arabica monsooned
Monsooned Malabar AA is produced out of Arabica Cherry AA. During the monsoon period from June to September coffee is first spread out in open warehouses and later packed and stacked to allow the interplay of monsoon and winds.
Traceability
Country
India
Location
Karnataka State
Estate
Different estates in Chikmagalur
Average altitude
1‘000 to 1‘800 meter above sea level
Topography
Hilly
Soil type
Laterite soil
Temperature
20 to 35 °C
Humidity
65 to 100 %
Particularities
The traditional monsooned Malabar AA with its high uniformity and distinctive woody flavour is sometimes substituted by bleeched Basanally which tend to lack the typical uniformity of the genuine Malabar.
Botany
Botanical species
Arabica
Botanical variety
Kent, Cauwery, Tafarikela, San Ramon and other varieties
Harvest methode
Handpicking
Harvest time
June to September
Export
From October
Screen size
18/19
Prepariation
Natural and monsooned
Bag size
50 kg
Roasting & Blending
Degree
Medium to lighter dark roast
Blends
Promises full body with intense nutty and spicy aroma. Due to its very mild acidity highly appreciated in espresso blends.
Sensory
Fragrance, Aroma
Spicy
Flavour
Earthy, spicy, nutty
Acidity
mild
Aftertase
Spicy, woody
