Grown on the coast of Malabar of Karnataka and Keraia, India Monsoon Malabar is unique in it's processing. The dried beans are cured and sorted into 'AA' and 'A' grades, after which, they are stored in warehouses until the onset of monsoon. From June through September, the selected beans are exposed to moisture-laden monsoon winds in well-ventilated warehouses (12 to 16 weeks time). The monsooning process involves careful handling, repeated spreading, raking and turning around in regular intervals. The beans absorb moisture and get significantly larger, turning a pale golden colour. Further micro-sorting is done to separate fully monsooned beans.
This process creates a heavy body, bakers chocolate, nut and spicey flavor. India Monsooned Malabar easily stands on it's own, or can be equally nice in blends and espresso.