This exotic coffee is a real treat to your palate. It is an Indian coffee that has a unique and amazing flavor with low acidity and full body. Historically, it took six months or longer for the coffees leaving India in the wooden hulls of sailing ships to make it down the East African Coast, around the Cape (many ending smashed on the rocks) and then up the Western coast of Africa to Europe. During this time the Indian coffee, which was subject to monsoon humidity in port, took the flavor of wood and the sea. After the invention of the steamer and the Suez Canal, this long trip was shortened, and this “monsooned” flavor disappeared. Many missed the flavor, however, and so Monsooned Malabar was developed.
To make or “Monsoon” the coffee, plantation arabica is laid out in the open and exposed to monsoon winds and rains for about a week, then placed in bags in warehouses exposed to the salt and sea winds of the ocean. The beans swell with moisture and turn a pale yellow. This coffee tastes like no other, and it is usually a love-hate relationship. You either really love it or you think it the worst coffee you ever tasted. Live on the wild side and give it a try.