- Score 80+
- Recommended for
- Espresso machine
For Nespresso compatible empty capsules
- Type of Roasting
- Expresso roasting (moka pot, expresso machine)
The "Malabar" is dried in a moist environment during the monsoon. This is contrary to normal practice and generates an atypical coffee with a unique profile, wooded and heavy. A great classic for espresso lovers with a woody and slightly bitter finish . Particularly explosive on extraction, a great crema for adepts of the genre. In the nose, sharp and wild. Notes of sweet spices and wild herbs. In the mouth, the attack is surprising with an aggressive body that lets out aromas of cocoa, wood and wild herbs. A woody finish on fresh almond.
Roasted in France by Terres de Café
This coffee is recommended for :
What is a score?
Our product range is categorised by score: 80+, 85+, 88+ We have the "Specialty Coffee Association of America" to thank for the system of "scores", who defined a very strict ratings protocol to evaluate the quality of speciality coffee. This ratings system enables players within the sector, as well as coffee lovers, to share a common language. Within this tasting protocol, the main criteria for the evaluation of a coffee are noted: odour, aroma, after-taste, acidity, body, harmony, purity...
The final score classifies the coffee within a hierarchy unique to speciality coffee. The coffee must achieve a score of at least 80/100 to be considered a speciality coffee.
A detailed look at the scores attributed to speciality coffee:
- - Score 80+ = very good coffee
- - Score 85+ = exceptional coffee
- - Score 88+ = grand cru* (great vintage)
Our blends, being mixtures of multiple coffees, are excluded from the rating system, although they are all comprised of speciality coffees.
*The SCAA classifies 90+ coffees as "Outstanding". We consider an 88+ coffee to reflect a quality that is already outstanding, already representing the excellence of the sector. In this regard, it is a Grand Cru.
Malabar is a region on the south-west coast of India. The influence of sea winds and its monsooned fermentation process give this coffee its full typicity. Some history: the most famous and most coveted of these monsooned coffees are not lacking in character. At the time of sailing vessels, it took some six months for coffee shipped from India to reach Europe. The ambient moisture affected the coffee that then fermented and changed colour. When transportation became shorter, Europeans missed this unique scent due to fermentation. So, taking advantage of this demand and of the south-west monsoon between May and June, India embarked on the process of coffee monsooning.
A speciality coffee
Speciality coffee are the best batches of coffee from farms or local cooperatives. They are fully traceable (botanical variety, region, plot) and respect demanding processing methods. This guarantees exceptional quality in the cup.