Who is this for: For lovers of intense coffee, low acidity, very creamy and smooth - pairs with milk, flat whites and cappuccinos.
Tasting Notes: Dark Chocolate, Cocoa & Caramel.
Monsoon Malabar Arabica AA isn’t just an old-school classic—it’s stitched into my coffee and roasting story. I was working with this coffee nearly 15 years ago, right at the start of my journey, pulling thick, syrupy shots that looked exactly like the photo I captured that features on this page: a fat, glossy stream caught mid-pour that highlights the unique attributes of this coffee.
This is the legendary Indian monsoon coffee that early pioneers—David Schomer included—couldn’t get enough of. Along the Malabar Coast, the beans are exposed to weeks of humid monsoon winds, swelling, softening, turning golden, and developing that unmistakable low-acidity, cocoa-and-earth richness that defined the early 2000s espresso era.
We roast the Malabar with more development and depth deliberately, right where Monsoon Malabar really opens up—heavy body, smooth edges, huge crema with possibly the lowest acidity of any coffee available.
And soon, this coffee will play a starring role in a new blend designed for thick shots, dense crema, and a punchy, full-tilt intensity that will absolutely slap you in the face (in a very friendly ‘wakeup call’ way).
Who is this for: For lovers of intense coffee, low acidity, very creamy and smooth - pairs with milk, flat whites and cappuccinos.
Tasting Notes: Dark Chocolate, Cocoa & Caramel.
Monsoon Malabar Arabica AA isn’t just an old-school classic—it’s stitched into my coffee and roasting story. I was working with this coffee nearly 15 years ago, right at the start of my journey, pulling thick, syrupy shots that looked exactly like the photo I captured that features on this page: a fat, glossy stream caught mid-pour that highlights the unique attributes of this coffee.
This is the legendary Indian monsoon coffee that early pioneers—David Schomer included—couldn’t get enough of. Along the Malabar Coast, the beans are exposed to weeks of humid monsoon winds, swelling, softening, turning golden, and developing that unmistakable low-acidity, cocoa-and-earth richness that defined the early 2000s espresso era.
We roast the Malabar with more development and depth deliberately, right where Monsoon Malabar really opens up—heavy body, smooth edges, huge crema with possibly the lowest acidity of any coffee available.
And soon, this coffee will play a starring role in a new blend designed for thick shots, dense crema, and a punchy, full-tilt intensity that will absolutely slap you in the face (in a very friendly ‘wakeup call’ way).
