Indian Monsoon Malabar
The concept of "monsooning" coffee began during a time when green coffee was being transported in the hulls of wooden ships on voyages from India to Europe, sailing around the Cape of Good Hope - a trip which could take up to 6 months. Due to high humidity and ocean winds, the beans swelled and changed color by the time they reached their destination; the coffee had a smooth and mellow flavor which was popular with Europeans. Today, these conditions are replicated in warehouses during the Indian monsoon season. This bold, dark roasted coffee evokes a creamy flavor, often with hints of spice and molasses.