MONSOONED MALABAR AA
(green/unroasted)

This coffee is very unique. Earthy, somewhat musty, due to the Monsooning process. This causes somewhat lower caffine levels and decreases the acidity which is very advantageous for those sensitive to higher acid coffees. A slow full-city roast is best for this special varietal. The beans should be properly 'rested' 2 or 3 days after roasting in order to mellow out. Primarily used in Espresso blends to add special characteristics. Some like it as a unique drinking coffee or as an addition to a personal blend.