Fresh Roast: Indian Monsooned Malabar
My recent roasting attempt didn’t do justice to these gorgeous, plump blonde beans from India via Burman Coffee Traders. The Malabar beans are swollen from their curing process, an accidental result from the long sea voyage the beans took long ago. As the coffee beans sat, absorbing the sea air, they swelled, and produced a distinct new flavor. Today, this is reproduced in warehouses during monsoon season. The beans are raked across the floors of open-side buildings, and the wet winds of the monsoons blow over them infusing them with moisture without actually getting them wet. The beans swell to twice their size and their color fades to a pale yellow. And, most importantly, the flavor becomes smooth and earthy, producing a deep and pungent cup.
The key is roasting these fairly dark and my first try was a bit on the light side. The beans were a dark tan, but just past the first crack, and the resulting pull was mellow and simple, without any distinct flavors showing through. Just a nice, simple coffee. Roasting a bit into the second crack should make a richer cup.
