Monsooned coffees are stored in special warehouses until the Monsoon season comes around. The sides of the structure are opened and moist monsoon winds circulate around the coffee making it swell in size and take on a mellowed but aggressive, musty flavor. In their monsooning process, Arabica coffee is spread on the floor of the special monsooning warehouse, raked and turned around by hand to enable them to soak in moisture of the humid winds. The monsooning process takes around 12 to 16 months of duration, where in the beans swell to twice their original size and turn into pale golden colour. Then there are additional hand-sorting to remove any coffee that did not expand properly, and the coffee is prepared for export. This is an extremely earthy, musty, pungent cup with a unique combination of caramelly finish and potent flavours. It is not for those who like a “clean” cup, or sweet coffees! By all standard definitions, this is a defective set of cup flavors. But Monsooned Malabar gets a free pass by the coffee censors because of cultural tradition, history, and the fact that (while it doesn’t conform to the traditional ideas of good coffee) it is in it’s own right a unique coffee flavor. It has some use in espresso blending with a preparation of longer drum roasting and resting (after roasting) of 3+ days. There are Italian espresso roasting companies that use this coffee in their “exotic” blend offering, along with 2-3 other non-monsooned Arabicas to even out the cup and provide aroma and some sweetness. Even as a drip/infusion brew, the coffee mellows after 2 days and the cup is more balanced so resting is key to best cup results.