Monsooned Malabar coffee beans. In the days of old wooden sailing ships, coffee had to pass through the warm, moist region of the equator and down to the lower cold, dry latitudes of the southern trade routes. This change in climate changed the profile of the beans in these old wooden ships. Today Monsooned Malabar coffee beans are artificially aged to mimic this process. 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. Modern shipping better preserves the initial condition of the coffee, but at the expense of several unique flavour characteristics. The monsooning process is labour-intensive. Coffee is spread on the floor of the special monsooning warehouse, raked and turned around by hand to enable the seeds to soak in the 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 a pale golden colour. Cup flavours are very nutty with caramel and pipe tobacco. A good Monsooned coffee should have pungent, aggressively clean flavours. Coffee bagged by the Corbridge Larder 250g
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