Crema Indian Monsooned Malabar is a full-bodied coffee with a very low acidity.
The coffee gets its name from the processing, where the raw beans are exposed to the hot and moist monsoon winds for two to three months. The beans are spread out in 10-15 cm layers on floors in well-ventilated storage areas.
When the beans have reached a moisture of 12-20%, they are gathered together, and then they get to rest for a week. The beans become brittle and pale yellow of the process, whose purpose is to imitate how the coffee was exposed to moisture when it was transported into wooden vessels to Europe still in the early 20th century. The end result will be a spicy and very full-bodied coffee.