Monsooned Malabar coffee gets it's name from the unique processing step that the beans are subjected to prior to roasting. After the beans are harvested, they are placed in open roofed enclosures, where they are exposed to monsoon rains and winds for several months. The monsooning process was first discovered when coffee beans were taken by ship from India to Europe. 

This process causes the beans to swell and change color from green to a yellowish brown. It also greatly reduces the acidity of the beans, enhances the body and helps to further develop sweetness! Today, India Monsooned Malabar beans are highly praised and enjoyed by coffee connoisseurs around the world.

India Monsooned Malabar coffee is perfect for anyone that prefers a low acid brew. The monsooning process leaves these beans at a virtually neutral pH. This coffee is heavy-bodied, creamy and complex. While the acidity is lost, the flavors certainly are not. A prominent chocolate taste, some earthy character and a slight tartness all contribute to the flavor profile. The muted acidity and heavy body make these beans a great option for espresso. Monsooned Malabar beans are particularly versatile, they translate very well to cold brew as well!