Its name refers to both how it’s processed “monsooning,” and where it’s processed “Malabar". It starts with a naturally-processed coffee bean, which is then meticulously weathered, or “monsooned,” to result in a chocolatey, woody, nutty coffee with almost no acidity. Monsooning beans began around the time of the British Raj, when wooden vessels carried raw coffee to Europe during the monsoon months (a 6-month journey), where the humidity of the hold and the sea winds caused the coffee to undergo
