The harvested coffee seeds are exposed to the monsoon rain and winds for a period of about three to four months, causing the beans to swell and lose the original acidity, resulting in a flavor profile with a practically neutral pH balance. The coffee is unique to the Malabar Coast of Karnataka and Kerala and has protected status under India’s Geographical Indications of Goods . The name Monsoon Malabar is derived from exposure to the monsoon winds of the Malabar Coast.
Monsooned coffee is a specialty coffee in which dry green Arabica and Robusta seeds of good quality are naturally cured for 3–4 months by exposure to the moist monsoon winds prevailing in the west coast of Southern India (Malabar Coast), especially in the regions of Mangalore.
The coffee is loosely packed in gunny bags and stacked in piles with sufficient space between rows to allow air to circulate freely around the bags. The coffee cherries absorb moisture from the humid monsoon atmosphere, causing the seeds to swell, become light yellow, and acquire an intensely mellow but aggressively musty flavor. The coffee is bulked and repacked at frequent intervals or poured from one bag to another to prevent mold growth and ensure uniform monsooning. Only dry processed Arabica and Robusta seeds are used to prepare monsooned coffees. These seeds have good body, low acidity, and pleasant aroma and flavor in the cup. Monsooned coffees are exported from India to Europe, Asia, Africa, and North America.
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