Espresso Malabar – spicy, full-bodied, especially
Freshly roasted in Berlin. Our Espresso Malabar is a true classic from India and owes its unique flavor to the traditional monsooning method . The beans mature for weeks in humid monsoon winds, developing a robust, spicy aroma – with low acidity and plenty of character.
Flavor profile
- tobacco
- cocoa
- Dark chocolate
Origin & processing
- Region: Chikmagalur, Karnataka, India
- Blend: 80% Arabica · 20% Robusta
- Cultivation height: approx. 1,000 – 1,200 m
- Processing: Monsooned (traditionally matured & stored)
Why you love him
- Spicy & full-bodied – a true espresso classic
- Particularly low in acid , gentle on stomach and palate
- Dense, velvety crema – ideal for espresso and milk drinks
- Coffee with history: Monsooned Malabar since the 19th century
Preparation recommendations
Portafilter: 18 g in → 36 g out, 25–30 s, approx. 93 °C.
Fully automatic: 7–10 g · medium grind · 30–50 ml.
Moka pot: Medium-coarse grind, gentle heat, do not tamper.
Tip: The Malabar is also perfect as a strong café crème with a thick crema.
Roasting & Freshness
- Roasting level: medium to dark (gently drum roasted)
- Promise of freshness: Small batch roasting in Berlin – full intensity in every cup
Marriage
Available as whole beans or freshly ground (espresso, moka pot, fully automatic).
FAQ
What is special about Monsooned Malabar?
The traditional maturation under monsoon winds reduces the acidity and gives it spicy, earthy, intense aromas.
Is it suitable for fully automatic machines?
Yes – it delivers strong, creamy espressos with a thick crema.
How does it taste in a cappuccino?
Its spicy, chocolatey notes harmonize perfectly with milk and provide plenty of depth.
Order Yipi Coffee Espresso Malabar now – strong, spicy & with history!
