The basis for this Monsooned Malabar coffee are Indian Cherry AA beans from Karnataka in the Chikmagalur District, one of the most traditional regions for coffee in India. Legend has it that more than 400 years ago the Muslim pilgrim Baba Budan brought seven coffee seeds with him from his pilgrimage to the Holy Land. He planted them next to his mountain oils in Chikmagalur, which has been regarded as the cradle of coffee cultivation in India ever since.
Coffee has been grown on a large scale in India since about 1840, when the British established coffee plantations all over southern India. The tropical climate, high altitude, sunny slopes, abundant rainfall and humus-rich soils in the region are ideal for the cultivation of coffee.
Coffee from India was brought to Europe in wooden sailing ships during this time, and it took four to six months to sail around the Cape of Good Hope. The part of the coffee that was stored below the waterline absorbed moisture that penetrated through the wood and when it arrived in Europe, the coffee was no longer green but golden yellow, large and almost free of fruit acid. Since then, this effect has been further developed in India using the so-called monsooning process: naturally processed coffee beans are laid out in layers in brick or concrete warehouses, through which the damp wind from the Arabian Sea is drawn during the monsoon months of June to September.
The coffee comes from various commodities in the region and is grown at 1,000 to 1,800 metres above sea level on a clayey soil. The coffee is harvested and processed very carefully, and selected according to size in order to achieve the most even roasting possible. It is especially popular with espresso lovers.