Open Coffee Hub
RoasteriesFarmsVarietiesHarvestsCoffees Map Coffee Story Brew Guides
Open Coffee Hub© 2026
Fresh·Legal NoticePrivacy
Buy me a coffee

Open Coffee Hub gathers publicly available data from roasters worldwide. We do our best, but can't guarantee it's always complete or perfectly accurate. Spotted something off? Tell us.

HomeCoffeesIndian Monsooned Malabar
Malabar · India

Indian Monsooned Malabar

Monsooned, grown at 1000 to 1600 masl

Roasted by Artessa - Coffee Roaster

Available now· checked 3 Aug
RegionEstimated
Get this Coffee
Experience the Coffee Story

Details

RoasteryArtessa - Coffee Roaster· Usingen, Germany
Region & CountryMalabar, India?
Producer—
ProcessMonsoonedHistorically, "Monsooning" of coffee first happened quite by accident in the days of sailing ships, when it took about six months for unwashed (cherry coffee) coffees to reach Europe✓
Harvest—
Altitude1000 to 1600 masl?
Varieties—
Roast—
Tasting notestobacco, almond✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

2NOTES
  • tobacco
    Roasted › Tobacco
  • almond
    Nutty/Cocoa › Almond

Supply Chain

  1. Region & Country

    Malabar, India

  2. Roastery

    Artessa - Coffee Roaster

  3. Coffee· viewing

    Indian Monsooned Malabar

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarIndia Monsooned MalabarIndia Monsooned MalabarMonsooned MalabarIndia Monsooned Malabar AaIndia Monsooned Malabar RawIndia Monsooned Malabar AA - CaffelabSimilar flavour profiletobacco, almond467Same processMonsooned72From the same originIndia478More from this roasterArtessa - Coffee Roaster28 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessMonsoonedAltitude1000 to 1600 masl
EspressoEspresso
Standard
Dose18 gOut36 gRatio1:2Temp93°CTime0:28
Grindfine

“Intense and syrupy, pulled at 9 bar.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability