Monsooned Malabar, a process like no other
What made India world-famous is "monsooning." Its origin is traced to the long sailing voyages to Europe, during which beans swelled and mellowed in the damp sea air. Today, on the Malabar coast, the effect is recreated by exposing harvested beans to the humid monsoon winds for several weeks. Acidity falls away, the beans swell to a golden hue, and a heavy, smooth flavor of earth, spice and nut emerges. It holds a singular place among drinkers who prefer low-acid, body-first coffee.