Monsoon Malabar is a distinctive coffee with a fascinating history and unique processing method. It originates from the Malabar coast in western India, specifically the city of Mangalore. This coffee is protected under India's Geographical Indications (GI), similar to how Champagne is protected in its district. This means that genuine Monsoon Malabar can only be produced in this specific area. The history of Monsoon Malabar is deeply rooted in colonial maritime trade. In the 18th century, when coffee beans were transported from India to Europe by sailing ship, the beans were affected by the humid sea air and long transport times. This exposure gave the beans a unique flavour that was highly appreciated in Europe.

In modern times, these conditions are recreated through a process called "monsooning". During the monsoon season, which lasts from June to September, the dried coffee beans are exposed to the humid monsoon winds in open warehouses along the Malabar coast. This process takes 12 to 16 weeks, during which the beans are regularly raked and turned to ensure even exposure. The beans absorb moisture, swell in size and take on a pale yellow, almost ivory-like colour.

After monsooning, the beans undergo further sorting to ensure high quality. The finished coffee has a unique flavour profile, with low acidity and notes of toffee and whisky. It is often roasted dark to bring out its rich, almost syrupy qualities. The coffee has a heavy body, with a powerful and mellow aroma and notes of chocolate, spices and nuts.

Monsoon Malabar is not only an experience for the taste buds but also a reminder of the influence of history on our culinary traditions. It offers a unique link to coffee's historical journey across the seas and is a tribute to the traditional methods still used to create this exceptional brew.