Monsooned Malabar is one of India’s most distinctive and historic coffee styles. Its origin dates back to the 19th-century British colonial trading era.When coffee was shipped from India (especially the Malabar Coast) to Europe, it travelled for months in wooden ships. During this long sea voyage:
- the beans were exposed to moist sea air,
- they swelled in size,
- lost much of their natural acidity, and
- developed a pale golden colour and smooth, mellow character.
European buyers grew extremely fond of this naturally “aged” taste.
However, once faster steamships and improved packaging reduced travel time, this natural transformation stopped. To meet European demand, Indian producers began recreating the same ageing process intentionally, giving birth to what we now call Monsooned Malabar.
Several factors make Monsooned Malabar stand out:
- Aging through monsoon winds — no other coffee undergoes this type of controlled weather exposure.
- Low acidity — the monsooning process softens the acids dramatically.
- Heavy body & mellow profile — creates a creamy, thick mouthfeel.
- Distinct colour — beans become pale yellow and appear visibly swollen.
- A flavour profile that is smooth, earthy, and rounded — unlike bright or fruity coffees.
Many international roasters use it to add body, depth, and smoothness to espresso blends.
Typical taste characteristics include:
- Earthy and woody notes
- Roasted nuts
- Cocoa and mild spice undertones
- A thick, creamy mouthfeel
- Very low acidity, resulting in a smooth, mellow cup
Modern monsooning is a controlled, intentional version of what used to happen during sea voyages. The process today:
- Select Arabica or Robusta beans, usually natural/dry processed.
- Spread them in open-sided coastal warehouses along the Malabar coast.
- Expose them to moist monsoon winds for 12–16 weeks.
- Beans absorb humidity, swell, lighten in colour, and mellow in acidity.
- They are raked and turned regularly to ensure uniform ageing.
- After monsooning, they are re-dried, cleaned, and graded before export or roasting.
Read the full story that first appeared in Zee Zest here:
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