Monsooned

Very low acidity, heavy body, smooth and mellow. Earthy, spicy, musty, and tobacco notes. Intense sweetness without brightness. Prized in espresso blends for its syrupy body and ability to tame high-acid coffees.

A unique Indian processing method where dried green coffee beans are exposed to monsoon winds and moisture in open warehouses along the Malabar coast for 12-16 weeks during the southwest monsoon season (June-September). The beans absorb moisture and swell to nearly double their size, turning from green to pale golden. This process was originally accidental — during the age of sail, raw coffee shipped from India to Europe spent months in damp holds, arriving with this distinctive profile. Monsooned Malabar is now a protected geographic indication.