Looking for something a little different , then try our Monsoon Malabar.  It is an experience in itself and offers a wonderfully syrupy, pungent cup that is full bodied with lovely earthy and spicy flavours yet is surprisingly smooth.  It can be enjoyed as a Black Espresso or even in the Plunger, but you'll probably enjoy it most as a Milk based Espresso.
 
Make no mistake this is a very different cup of coffee and not for the faint hearted, but most people that have had it really do enjoy it and find it hard to only have the single cup! 
 
Generally we only roast our Single Origin Coffees once a week on a Monday, so keep that in mind when ordering.
 
A little bit about the process and some history too
 
From the Malabar region on the southwest coast of India. This is a dry-processed coffee, which is harvested and processed, sorted and graded, and then they are stored in warehouses till the onset of the monsoon. From June through September, the selected beans are exposed to moisture-laden monsoon winds in well-ventilated warehouses (12 to 16 weeks time). The monsooning process involves careful handling, repeated spreading, raking and turning around in regular intervals.  The beans absorb moisture and get significantly large, turning a pale golden in color.
 
The origins of Monsooned Malabar date back to the times of the British Raj. During the months that the beans were transported by sea from India to Europe, the humidity and the sea winds combined to cause the coffee to ripen from the fresh green to a more aged pale yellow. Legend has it that in those olden times, when wooden vessels carried raw coffee from India to Europe during the monsoon months, taking almost 6 months to sail around the Cape of Good Hope, the coffee beans, exposed to constant humid conditions, underwent the characteristic changes found in our Monsooned Malabar.