What is Monsooned Malabar coffee? (and who sells it)

Monsooned Malabar is one of the few coffees in the world defined entirely by a process rather than a place or a variety — and it is uniquely Indian.

The origin story

In the days of long sea voyages to Europe, green coffee shipped from India's Malabar coast would spend months at sea, absorbing humidity. By the time it arrived, the beans had swollen and mellowed into something prized by buyers. When faster shipping ended the effect, roasters recreated it deliberately — and Monsooned Malabar was born.

How it's made

After harvest, green beans are spread out in well-ventilated warehouses along the coast during the June-to-September monsoon. Over several weeks the beans absorb moisture from the monsoon winds, swelling in size and turning a pale golden colour. They are regularly raked and re-bagged to age evenly.

How it tastes

The monsooning strips away acidity and brightness, leaving a heavy body, low acidity, and mellow, earthy, sometimes musty-sweet notes with hints of chocolate, spice and tobacco. It is bold and smooth rather than sharp — a very different experience from a bright washed coffee.

How to brew it

Its low acidity and full body make Monsooned Malabar excellent in a French press, moka pot, or as a base for milk-based drinks and South Indian filter coffee. A medium-to-dark roast suits it well. It also makes a forgiving, comforting black coffee if you find bright coffees too sour.

Because it's a specialty grade, not every roaster carries it — but several Indian estates and roasters do, in both Arabica and Robusta versions.