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INDIA

INDIA

Monsooned Malabar A · Karnataka

Notes: Cocoa · Cinnamon · Cedar

Low in acidity and unmistakably full-bodied, with cocoa, warming cinnamon and a dry cedar-like finish.

INDIA is the deepest and most distinctive coffee in the FOCCO range. It produces a heavy espresso, stands up easily to milk and brings a rich, spiced character to moka pot or cafetière.

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THE PROCESS

Monsooned Malabar recreates a transformation that once happened during long sea voyages from India to Europe.

Coffee stored in the holds of wooden ships absorbed moisture from the humid sea air. By the time it arrived, the beans had become larger and paler, while the cup had lost much of its acidity and gained a softer, heavier character.

Today, the process is recreated on land. Natural Arabica coffee is exposed to moisture-laden monsoon air in ventilated warehouses, then repeatedly raked, turned, bulked and re-bagged over approximately 12 to 16 weeks.

Changed by the monsoon. Built for body.

Behind the beans

This Grade A Arabica is sourced from various Highland Malabar estates in Karnataka, within Southern India’s Western Ghats.

The monsooning process causes the beans to swell, turn pale gold and develop the low-acidity, heavy-bodied profile for which the style is known. Cocoa and cinnamon sit over a more earthy, woody structure that gives the coffee its distinctive character.

We roast it in small batches in Whitminster with an espresso-focused profile, building sweetness and body while stopping before bitterness overtakes the spice.

How to brew it

INDIA is particularly well suited to espresso, milk drinks, moka pot and cafetière.

For espresso, start around a 1:2 ratio. A slightly lower brewing temperature than you might use for a light coffee can help keep the cup smooth and prevent the dry spice from becoming dominant. With milk, expect cocoa, warming spice and a heavy, creamy texture.

In a moka pot or cafetière, use a slightly coarser grind than usual and avoid excessive brew time. The aim is to preserve its body without pushing the cedar-like finish towards bitterness.

Espresso

Espresso

Use 18 g of coffee and aim for 36 g of espresso in 25–32 seconds. If it runs faster, grind finer; if it runs slower, grind coarser. The result should taste sweet, balanced and full-bodied.

Filter V60

Filter (V60)

Use 15 g coffee to 250 g water at around 93°C. Taste again as the cup cools.

French press

French press

Use 30 g coffee to 500 g water and steep for four minutes for a full, comforting cup.

Want to learn more? Visit our brewing guide for step-by-step advice on getting the best from your coffee.