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Taking its name from India's southwest coast, Monsooned Malabar is prepared during the monsoon months of June to September where open warehouses allow direct exposure to the monsoon winds, increasing the body and reducing the acidity in the coffee.

Picked in the Malabar region, it makes an excellent espresso coffee when dark roasted and also blends well with other coffees.

Taste: A truly unique coffee, sweet and smooth, and unlike any other coffee in the world

It was in 1600 that the Muslim pilgrim, Baba Budan, brought seeds back to India and planted them in the mountains near Mysore. The resulting coffees are noted for their smooth, mild brew and a delicate flavour but having good body. The characteristics of Mysore allow it to blend with Mocha Coffee.