• Monsooned Malabar: A special processing method for coffee beans.
• Name origin: Derived from exposure to the monsoon winds of the Malabar Coast.
• Geographical area: Malabar Coast of:
  • Karnataka
  • Kerala
  • Nilgiri mountains of Tamil Nadu
• Has protected status under India’s Geographical Indications of Goods Act.

🌧️ Monsooning Process

• Harvested coffee seeds/beans are exposed to monsoon rain and moisture-laden winds.
• Exposure lasts about 3–4 months.
• During monsooning:
  • Beans absorb moisture.
  • Beans swell and increase in size.
  • Original acidity decreases.
  • Beans turn pale golden in colour.
• Modern process is carried out in well-ventilated warehouses.
• Selected beans are exposed from June to September for about 12–16 weeks.
• Beans are repeatedly:
  • Spread
  • Raked
  • Turned
• Fully monsooned beans are separated through micro-sorting.

🏺 Historical Background

• Originated during the British Raj.
• Earlier, coffee transported from India to Europe by sea was naturally exposed to:
  • Humidity
  • Sea winds
  • Monsoon conditions
• Long voyages around the Cape of Good Hope caused beans to absorb moisture and change in:
  • Size
  • Texture
  • Appearance
  • Cup characteristics
• Modern transportation reduced this natural weathering, leading to the development of an artificial monsooning process to reproduce the traditional characteristics.

🌿 Varieties

• Monsoon Malabar Arabica
• Monsoon Malabar Robusta

☕ Cup Characteristics

• Heavy-bodied
• Pungent
• Dry character
• Chocolatey aroma
• Notes of spice and nuts
• Practically neutral acidity/pH balance according to the source.

⭐ Exam Quick Revision

• Monsooned Malabar → Coffee processing method
• Region → Malabar Coast
• States/region → Karnataka, Kerala & Nilgiris of Tamil Nadu
• Main treatment → Exposure to monsoon moisture/winds
• Duration → ~3–4 months
• Modern warehouse exposure → June–September
• Duration → 12–16 weeks
• Major change → Beans swell & lose acidity
• Colour after monsooning → Pale golden
• Varieties → Arabica & Robusta
• Historical origin → British Raj
• Historical cause → Sea transport under humid monsoon conditions
• Flavour → Heavy-bodied, pungent, chocolatey, spicy & nutty
• Special status → GI protected