The monsooning process was first discovered when coffee beans were taken by ship from India to Europe. Exposure to high levels of moisture causes swelling and alters a number of the coffee beans properties. The majority of the acids naturally present in coffee are removed, the body is enhanced and a sweetness is often developed. These beans come from the mountains of southern Mysore, where they are cultivated and subjected to monsoon rains and winds prior to roasting. Monsooned Malabar coffee is enjoyed by people all around the world and maintains a respected reputation.

This coffee is classified as a light roast, but we feel that it actually falls somewhere in between a light and medium roast... a light-medium roast if you will. The resulting coffee offers nuances left from the distinguished monsooning process. Monsooned Malabar coffee is often said to have a musty aroma and taste to it. The negative connotations with the word musty are unfortunate in this case, as the description is fairly accurate, but not at all a negative thing. It's hard to sell the idea of a musty coffee, but Monsooned Malabar beans remain popular nonetheless. These beans are certainly distinguished, you really have to try it yourself to understand!