Monsoon Malabar originated when coffee from India was brought to Europe in wooden sailing ships. The part of the coffee that was stored below the waterline absorbed moisture that penetrated through the wood and when it arrived in Europe, the coffee was no longer green but golden yellow, large, and almost free of fruit acid. Since then, this effect has been further developed in India using the so-called monsooning process: naturally processed coffee beans are laid out in layers in brick or concrete warehouses, through which the damp wind from the Arabian Sea is drawn during the monsoon months of June to September. This coffee The coffee is particularly impressive because it has very little acidity. The nutty flavors are complemented by spices such as cloves, nutmeg, pepper, and cardamom as well as a light syrupy sweetness. A very full body, which also comes into its own as an espresso, as well as an intense, spicy aftertaste.