India Malabar Single Origin Coffee Bean

India Malabar Single Origin Coffee Bean

SKU: 2017

Type: Whole Bean
Brand: La Semeuse
Labels: Single Origin, Specialty Coffee
Composition: 100% Arabica
Variety: S795, grown at 1200m altitude
Aroma: Woody, spicy
Taste note: Malt and pepper
Degree of roast: 2/5
Coffee size: Espresso
High altitude roasting: Roasted in Switzerland at 1000m altitude - No bitterness, No acidity
Origin: In India, this coffee is sun-dried then exposed to humid monsoon winds, giving it a spicy aroma that recalls fresh pepper. Its body is pronounced, and acidity subtle.



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Content

  1. Single Origin India Malabar Coffee Bean Origin and Taste
  2. Food Pairing
  3. Shelf Life After Opening
  4. Storage Advice
  5. “La Semeuse” Brand History

1. Single Origin India Malabar Coffee Bean Origin and Taste:

Origin: A few weeks before leaving the Indian Peninsula, this coffee is prepared in a rather unique fashion: once sun-dried, it is exposed to humid monsoon winds. This preparation is referred to as « monsooning ».

Taste: « Monsooning » gives the coffee a particularly spicy aroma that recalls the scent of fresh pepper. Woody aromas, a pronounced body, and a subtle acidity complete this cup.

Specialty Coffee: The terms "gourmet coffee", "premium coffee" or "rare-brand coffee" define so well this type of coffee. According to the Specialty coffee Association, specialty coffees are defined as superior-quality coffees with extraordinary flavour characteristics. They are planted and harvested under perfect conditions, and are only available in limited quantities. Prized and respected throughout the value chain, these coffees brew to create exceptional sensory and flavour properties which ensure they stand apart. Specialty coffee is part of a process aimed at achieving the following:

- Seeking out batches of exceptionally high quality (more than 84/100 SCA points)
- Selecting varieties based on the specific qualities of the land, guaranteeing 100% traceability
- A roasting profile unique to each selected estate
- Improving the coffee preparation methods used by both baristas and coffee lovers.

Drying by the dry method: natural coffee
The traditional method consists in directly sun-drying the coffee cherries on flat expanses of concrete or raised beds. To this end, the cherries are suspended on woven mats, where they are turned at regular intervals to ensure that the beans are evenly exposed to air, thus drying and fermenting evenly. Once dry, the beans are husked to remove the remaining pulp. This process preserves certain unique characteristics of flavour and endows the resulting coffee with intense fruity aromas.

High altitude roasting in the Swiss mountains: Roasting at an altitude of 1000 meters allows the bean to flourish at a temperature which does not affect its essential aroma or flavors. The atmospheric pressure being lower at high altitude than at sea level, boiling occurs at a lower temperature. This physical property acts favorably on the quality of the coffees of La Semeuse, which are distinguished by their subtle power, their lack of bitterness and acidity.

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2. Food Pairing:

The perfect Swiss cookies for your Single Origin India Malabar premium gourmet coffee are available on Switzerluxe!

A. Puff pastry butterfly cookie with Madagascar vanilla: (buy here)

 

B. Puff pastry organic butterfly cookie: (buy here)

Coffee-Food pairing ideas:
The Single Origin India Malabar premium coffee beans taste great when paired with a myriad of dishes. Lets exlpore a few pairings you can try:

Chocolate pairings:

  • Dark chocolate brownie
  • Chocolate cakes
  • Chocolate mousse cake
  • Vanilla-bean-iced chocolate cupcakes
  • Chocolate-Dipped Fruit
  • Chocolate tart covered with cherries
  • Dark Chocolate
  • Milk Chocolate
  • White Chocolate

Baked goods pairings:

  • Coffee Breads: sweet and sticky pecan rolls, gooey sticky buns, apple cinnamon biscuits, chocolate chip honey pumpkin bread, German stollen, orange sage bread, butter pecan bread, monkey bread, cranberry orange bread
  • Croissants
  • Carrot cake
  • Cinnamon Buns
  • Caramel flan
  • Banana nut bread
  • Sweet Breads like Zucchini bread with nuts
  • Pumpkin bread with nuts

Fruits Pairings:

  • Fruit tarts
  • Berry crepes

Breakfast Food Pairings:

  • Savory Crepes: Often stuffed with vegetables, herbs, cheese and meats.
  • Chocolate crepes
  • Pancakes with Maple Syrup
  • Savory brunch and full flavored foods like omelets
  • Omelets with Mushrooms, Basil and goat cheese

Coffee can be served with milk or cream:
Coffee can be enjoyed as is (black coffee), or mixed with milk or cream (latte coffee / cafe latte). It is frequently sweet, and sometimes we add chocolate or spices such as cinnamon, nutmeg, or cardamom to it. Iced coffee drinks have recently spread, but it is usually served hot. The taste for coffee isn’t spontaneous, it must be cultivated, for its flavor is strong.

Among the most popular types of coffee drinks, we can mention:

  • latte coffee, or caffè latte, obtained by mixing a volume of milk for a volume of coffee
  • latte macchiato (spotted milk) which differs from caffe latte in that this drink contains more milk in liquid form and in the form of foam
  • coffee coffee, a coffee in which you add a little cream or a cloud of milk; In French-speaking Switzerland, coffee with added milk is called "reversed"
  • the hazelnut, an espresso coffee in which one adds a cloud of milk
  • cappuccino, an espresso on which milk froth is placed, usually sprinkled with cocoa powder
  • chocolate coffee, a coffee in which you melt an equal volume of chocolate
  • Liège coffee, a cold drink with coffee and ice cream
  • Irish coffee, an alcoholic drink prepared with a volume of whiskey for three volumes of coffee
  • the Viennese coffee, or espresso con panna, a preparation consisting of a fairly light elongated espresso, to which hot milk with whipped cream is added, and like cappuccino, the Viennese coffee is embellished with chocolate powder or sprinkles.

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3. Shelf life after opening the package:

Ground Coffee: After opening can be kept 2 to 4 weeks (read coffee storage section below). After that period its organoleptic properties begin degrading.

Coffee Bean: After opening can be kept 3 to 4 months (read coffee storage section below). After that period its organoleptic properties begin degrading.

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4. Storage Advice:

Unlike conventional food, coffee does not have an expiration date, it is more about the deadline for an optimal use (best before date) after which the taste quality begins decreasing. For full enjoyment of La Semeuse coffee's distinctive taste qualities – body, aroma, flavour – we recommend a Best Before date. Past the Best Before date, coffee taste qualities gradually lose strength.

Coffee storage:

  • In an airtight box or a perfectly closed hermetic bag
  • Protected from light and moisture and at room temperature (avoid extreme hot / cold temperatures)
  • For longer storage, the freezer may be an option

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5. About “La Semeuse” THE BRAND: (learn more)

History: La Semeuse was founded in 1900 by Marc Bloch in the city of La Chaux-de-Fonds in Switzerland. In May 2015, La Semeuse changes hands. Marc Bloch, the founder’s grandson retires from the company’s management and hands it over to the Bihler Family from Neuchâtel (in Switzerland), owner of Choco Diffusion group and several brands such as Goldkenn. La Semeuse coffees are distinguished by their subtle power and lack of bitterness and acidity. According to many coffee lovers "La Semeuse" is the best coffee brand in Switzerland.

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6. Product Specification:

Name Single Origin India Malabar
Swiss Brand La Semeuse
Type Whole Bean
Weight 250g
Composition 100% Arabica
Variety S795
Aromatic Profile Woody, Spicy
Taste note: Malt and Pepper
Degree of Roast 2/5
Coffee Size Espresso
Particularity - Roasted at 1000m altitude
- Single Origin Beans
- Specialty Coffee
Country of origin Switzerland
Produced by La Semeuse
Allée des Paysans-Horlogers 1
2300 La Chaux-de-Fonds
Switzerland
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