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India Monsoon aged Malabar "Voyage Gold" GR1A EP Light roast
Malabar Gold has a very different flavor, aroma, body, and acidity qualities that other beans just can't touch. The unique processing and handling of the bean brings out a character that one cannot help but fall in love with. Soft and silky outstanding HUGE body and pleasing sweet cake-like nuttiness with tones of vanilla, cinnamon, and cumin is a direct result of the fermentation and aging process the beans are subjected to. (See story below). This is a coffee that will wake you up the moment the first bean is ground. The light fragrant woody sweet buttered popcorn perfume is heavenly. I have looked forward to each day arriving at the Dog in anticipation of bathing in the air of the grinder. Lots of punch a byproduct of th lighter roast profile...The PERFECT morning cup. The aging process also lowers or mutes the acidity so that even persons that suffer from acid reflux and other acidity related ailments can once again ENJOY coffee. The cup is unparelled and in many ways is the perfect cup, like a dessert treat. It's natural sweetness and creamy mouth feel do away with the need for cream and sugar. Super smooth without any bitter notes. Only pleasing goodness. Also Available in a "full city+" Dark roast
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The story of monsoon aged Malabar Gold Voyage
Over the last decade this wonderful and truly unique bean has consistently held the seat of the most popular everyday cup at LostDogCoffee. Not only does it process one of the most unique flavor profiles of ANY coffee, it also has one of the most interesting histories in coffee lore. The Malabar region in southern India has been producing outstanding coffees for hundreds of years. The coffee trees are shaded with curry spice crops. At times there is a presense of these spices in the cup. One can imagine the mingling of the roots in the earth for centuries giving an extra dimension to the quality of the soil giving the bean more personality.
Early on before modern transport, beans were shuttled from India to Europe in hot and humid ship holds. The journey around the cape of Africa was a long 2 to 3 month voyage. During this time coffee exposed to these conditions underwent a slow fermentation that changed the beans structural dynamics and turned the green of a dried bean to a bright gold hue. Upon it's arrival in ports throughout Europe the highly anticipated arrival became on of the most coveted and enjoyed beans. In the dawn of modern water-tight environmentally controlled steel hulled container ships and the much shorter trip that the digging of the Suez canal provided the gradual aging of the Malabar bean so loved to be no more. New techniques were employed to recreate the fermentation and mellowing of the bean. During the rainy monsoon season in southern India the beans are initially wet processed, slightly fermented and then dried. The dried beans are then layered in tiers on racks housed in long open aired buildings where the warm moist monsoon air blows over the beans for up to 3 months. The new process improved the control of the fermentation and aging making it a solid offering in the world of coffee rather than the unpredictable "happenstance" of the inadequate handling and transport of the bean. Monsoon aged Malabar Gold has reached historic proportions, and elicits a very positive response in almost everyone who tastes it goodness.
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