Monsoon Malabar Ground Coffee Valve Pack
Out of stock
Our Monsoon Malabar sealed in a valve pack for freshness. Exceptionally smooth with a sweet, spicy kick, this dark roast coffee is unique to the lush Malabar Coast of Karnataka and Kerala, where it has protected status.
One of India’s finest coffees, Monsoon Malabar is also one of the best loved coffees in our range. Exposed for months on end, the Typica varietal Arabica beans are washed to a pale gold by the steamy storms of the monsoon season – the secret behind this coffee’s distinctive taste profile.
• Origin: India
• Roast: Dark
• Number of servings (using 15g per cup): 200g = 13 cups
• Ideal for using with: Cafetieres, Bialetti Moka Express Stovetop, AeroPress Coffee Maker, Nova Double-Walled Mug and Hario V60 Craft Coffee Maker – but enjoy experimenting to find your unique brewing style
• Serving suggestion: Enjoy hot, iced or cold brewed
• Cafe-style coffees to try at home: There's no set of rules here, but our personal favourite for this particular coffee is a latte
100% ground Arabica coffee.Suitable for vegetarians and vegans
Storage: Always store coffee in an airtight container. Ground coffee should be used within 2 weeks of opening to ensure optimum freshness.
Roasted and packed in the UK.
Packed in a protective atmosphere.
Delivery & Returns
We offer four UK Delivery services:
Standard UK Delivery (3-5 working days)
FREE over £35
Next Day Delivery (1 working day, order before 5pm) Excluding weekends and bank holidays
Collect from Store (UK only)
Available at select stores
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Brew the Perfect cup
When making coffee always use freshly drawn and boiled water – wait a few seconds for the water to cool so you don't scald the grinds. Cardinal rule? Never re-heat brewed coffee! Freshness is everything.
We love a strong shot of this rich, dark coffee brewed in an AeroPress and served as a latte.
Our Monsoon Malabar comes from the Karnataka region, on the northern stretch of the Malabar Coast in south-western India.
Monsoon in a Coffee Cup
Monsoon Malabar’s unique process of exposure was discovered by chance back in the 16th century, as spice ships transported the beans back across the seas to Europe. Stored deep within the hold, the damp, humid conditions caused the beans to swell, neutralising any acidity and producing a deep, heavy sweetness – an immediate hit with Europeans.