Monsooned

Monsooned is a unique processing method primarily associated with Indian coffee, particularly Monsooned Malabar. This process recreates conditions from the colonial era when green coffee beans would absorb moisture and swell during long sea voyages from India to Europe. In modern monsooning, dried coffee beans (usually already processed by another method) are exposed to moisture-laden monsoon winds for 3-4 months in open-sided warehouses on the Malabar Coast. This exposure causes the beans to swell, lose acidity, and develop distinct flavor characteristics. Monsooned coffees typically have a heavy body, low acidity, and unique flavors often described as earthy, spicy, and slightly woody or musty. The process significantly alters the coffee's original flavor profile, creating a distinct taste that's prized in certain blends, especially espresso.