MONSOONED PROCESS COFFEE

Monsooned process, is a unique coffee processing method, that is exclusively performed along the Keralan coast of southwest India. The process begins with harvesting coffee cherries, which are then sun-dried and hand-pulped. The real transformation occurs when the beans are stored in open-sided warehouses, allowing exposure to the intense, moisture-laden winds of the monsoon season. During this time, the beans absorb significant moisture, causing them to swell and change to a pale light green or white colour.

This process spans the entire 3-4 month monsoon season. Once complete, the beans are packaged and shipped to GOOD LIFE. The roasted Monsoon Malabar coffee is renowned for its low acidity and distinctive notes of spice, cocoa, and smoky aromatics.

The origin of 'monsooned' coffee dates back to the 19th century when a delayed sea shipment from India to Europe accidentally underwent this unique process. The resulting coffee was surprisingly well-received, giving birth to the Monsoon Malabar tradition we cherish today.