ABOUT THE COFFEE
After our long-standing monsooned blend, we’re excited to introduce our first single-estate Monsoon Malabar from Hoysala Estate. This full-bodied coffee with its sweet aromas of butter biscuits and chocolatey aftertaste is best enjoyed when brewed as an Espresso, in the Moka Pot or the French Press. If you’ve tried our previous monsooned coffee, you’ll love this single-origin lot’s nutty flavour profile with taste notes of cocoa nibs and dried fruits. The winds and humidity from seasonal monsoon rain change the characteristics of the beans and creates a unique flavour profile. While this process has its accidental roots in colonial India when a shipment to Europe was attacked by the full force of monsoon winds, similar conditions have been recreated in a controlled environment for consistency in every lot produced.
Situated in Anoor village, Hoysala Estate, interestingly, is named after the ancient Hoysala dynasty which prevailed in that location from the 9th to 14th century. After coffee cherries were selectively handpicked at the estate, they were sorted, cured and only the choicest beans were carefully transported to the Malabar coast, where they were exposed to monsoon winds under close supervision. The boldest ones were graded and packed in ecotact and jute bags for careful preservation of the beans.
ABOUT THE ROASTER
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