So we are still in Asia, but our pursuit of delicious coffee has brought us Westward a little, from SE Asia to the Indian Malabar Coast . To a very interesting Arabica bean that almost tastes like a Robusta bean.
PROCESS : Along the Malabar Coast, the beans are exposed to weeks of humid monsoon winds, swelling, softening, turning golden, and developing that unmistakable low-acidity, cocoa-and-earth richness.
Who is this for: For lovers of intense traditional coffee (with no floral or fruit notes! ) , very low acidity, extra creamy and smooth - pairs with milk, flat whites and cappuccinos. Tasting Notes: Dark Hazelnut, Cocoa, Vanilla Cream
