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Brown Bag Coffee Roasters

Guatemala - Single Origin

A historical accident brought the Monsoon Malabar into popularity back at the turn of the 19th century. While shipping to Europe, green coffee from the Malabar coast of India was exposed to the harsh storms, humidity and the salted winds of the monsoon season which changed the characteristics of the coffee.

During their long 6 month journey around the Cape of Good Hope, the green beans ripened from their fresh green, to a larger, pale yellow bean with a strange smell. When the transportation methods changed over time, these beans lost their characteristics. The result was that coffee farms in India had to emulate the 6th month sea journey that made this coffee so popular.

As the coffee cherries reach maturity and are harvested, the cherries are sun-dried until the flesh easily comes off by hand. Once dried, the beans are stored in warehouses with open walls where the gale winds of the monsoon season (June - September), saturate the beans with their moisture and the sea salt from the nearby ocean. It is at this time where the green bean transforms and is shipped off to their destinations.

Best preparation method?

As coffee connoisseurs you are all probably aware that some coffees must "rest" more than others, before the optimal flavours manifest to make the greatest cup.

Monsoon Malabar especially fits this bill as many agree that a 10-day resting period is ideal to bring out Monsoon Malabar’s distinctive flavour characteristics.Some even report that it takes up to two weeks for all the characteristics to truly come out.Once rested, the roasted beans will have a strong, full-bodied, malty sweet, smoky, and earthy delivery.

Unlike most of our other single origin coffees, we do not recommend serving after a couple days. And unlike many origins, this coffee is not for everyone. But for those who do enjoy it, it serves great as espresso and with chocolate and other confections to pair with its malty sweetness.

Production Notes

  • Process: Monsoon Season winds and salt water.
  • Elevation: 800 - 1200 m
  • Drying method: Raised Bed


  • Strong, full body.
  • Smoky and earthy.
  • Malty sweet.

NOTES DE DÉGUSTATION : INDE (origine unique)

  • Fort, corps plein.
  • Saveur fumée et terreuse.
  • Malté, sucré.

A note from Ottawa Artisans: Please note that the vendor will contact you directly after payment to discuss your choice of local pick-up/drop-off or shipping (not included unless specified).