monsoon malabar, bibi estate, india

The coffees from Faiz Moosakutty have an excellent reputation based on their quality in the cup and the conditions in which they are produced.

A natural accident from the past
The term “Monsoon Malabar” was coined following an historical accident when cargo of Indian coffee from the Karnataka farmers were destined for Europe were exposed to frequent heavy humidity and moist sea winds on their long journeys. The wooden hulls of the of this ship created a particular environment that  influenced the flavour character of the coffee. These coffees were well regarded in the coffee houses across Europe and Malabar coffee gained a reputation for the rich, well developed heavy body, muted acidity and complex flavour.

Farm excellence
In modern times, transportation has improved so the monsoon ageing process has been replicated at origin. After washing with clean mountain spring water, the beans are dried to 85 % moisture content then laid out in open sided warehouses, then exposed to the monsoon wind at the Bibi plantation.

The rainy season in Karnataka state begins in June, and the harvest coincided with the start of this period. When the rains begin, the coffee is laid out in the warehouses for several days regularly raked, turned and tended to ensure even exposure and the prevention of mould or taints developing. After this period, the coffee is bagged, stored in the open warehouse, with the winds blowing through until the end of the Monsoon season.
The coffee is then dried fully through September and October before shipping from November onwards.

Bibi Estate is well noted locally as a model estate for the services that it provides to its workers, and also to the surrounding community. Subsidised food supplies and dwellings are supplied to permanent farm employees, while healthcare, electricity and transport to local villages are available to neighbours and workers alike.