The Monsooned Malabar coffee is very unique. The harvested coffee seeds are exposed to the monsoon rain and winds for a period of about three to four months, causing the beans to swell and lose the original acidity, resulting in a unique earthy flavor profile with a practically neutral pH balance. The coffee is unique to the Malabar Coast of Karnataka and Kerala and has protected status under India's Geographical Indications of Goods Act. The name Monsoon Malabar is derived from exposure to the monsoon winds of the Malabar coast.
Whole crops of cherry coffee are selected and sun-dried in expansive barbecues. The dried beans are cured and sorted into AA and A grades, after which, they are stored in warehouses until the onset of monsoon. From June through September, the selected beans are exposed to moisture-laden monsoon winds in well-ventilated warehouses