Josuma's Monsooned Malabar - AA Super Grade
Josuma has found a way to isolate the fully-monsooned beans from its partially-monsooned beans.
Super Grade Monsooned Malabar is low in acid, high in body, and has a mellow, pleasant, earthy flavor.
Can be used alone or as a blender.
Excellent at helping to mute the acidity of certain African and Central American coffees without compromising the fruitiness of those beans.
- Origin: India
- Process: Monsooning process
Josuma has found a way to isolate the fully-monsooned beans from its partially-monsooned beans. This is an important detail because many monsooned coffees are only partially-monsooned due to the irregular length of the monsoon season. Josuma separates it's fully-monsooned beans from its partially-monsooned beans, giving us AA Super Grade.
One of the best uses for Super Grade Monsooned Malabar is the base component of a classic Italian-style espresso blend. Monsooned Malabar can supply an espresso blend with plentiful crema and allow it to produce thick, syrupy espresso shots. The low acidity also keeps the espresso from becoming overwhelmingly bright or sour. More importantly, the mellow, neutral taste allows the flavors of an espresso blend’s other components to stand out. While the unusual notes of Standard Grade Monsooned Malabar require that roasters limit its use to no more than 20% of an espresso blend, the cleaner flavor of the Super Grade version means that this bean can easily constitute 40-70% of an espresso blend recipe.