Working with our monsooning partner (Aspinwall), Josuma has developed a version of Monsooned Malabar that is superior to what every other importer offers. The Super Grade bean is uniquely suited for espresso, where the concentrated brew magnifies any bean shortcomings but also rewards consistency and uniformity. “Salted caramel in a cup,” is how espresso legend David Schomer describes the bean he served to rave reviews at a recent SCA Expo.
The Super Grade formulation solves the problem common to standard grade Monsooned Malabar. In the lower AA and A grades that the generalist importers carry, up to 40% of beans are *PARTIALLY* monsooned. If not removed before export, these beans will cause funky, fermenty flavors that many (unsurprisingly) find off-putting.
But if these partially monsooned beans are removed- leaving only the *FULLY* monsooned beans- then Malabar delivers just the desirable attributes: high body, low acidity, and a sugary sweet flavor (in espresso) or a mellow, pleasant, earthy flavor (in drip).
Whether used as the primary component in a blend or as a single origin espresso, roasters find that Super Grade Monsooned Malabar produces thick, syrupy shots (“elixir of the gods”) with plentiful crema. Low acidity also keeps the espresso from becoming overwhelmingly bright or sour.
To learn more about how to use Super Grade Monsooned Malabar:
- Read “Improving the Crema and Mouthfeel of Your Espresso Blend“
- IG Guide: The Ideal Bean for Espresso
- IG Guide: Espresso Tasting Notes
- Visit the Espresso Blending section of this website.
- Read “Understanding the Process: Monsooned Coffee” (from Barista Magazine)
SAMPLES: We encourage Wholesale Roasters and Roaster/Retailers to start with a half pound sample. Visit our Green Coffee Samples page for more details.
HOW TO BUY: Call (650-366-5453) or email. Review our Purchasing Green Coffee FAQs to learn how we handle green coffee transactions.
WAREHOUSING NOTE: We currently warehouse select lots of Super Grade Monsooned Malabar at The Annex which also stored coffees from other best-in-class coffee importers. Smaller roasters (and those not on the West Coast) will find that “consolidating” purchases from multiple importers is often the most cost-effective way to source higher quality coffees.