In the 1600s, coffee beans traveled in cargo holds, sometimes for up to six months, from India to Europe on slow sailing ships. They were stowed away in damp conditions with no access to fresh air or sunlight. By the time they arrived in Europe, they were swollen and yellowed. The Europeans, not knowing any different, brewed and enjoyed them. They loved the sweetly fermented brew that had intriguing earthy and well-balanced flavors.
Since the beans are no longer subject to dark, long voyages across the sea, the conditions have been recreated. Monsooning is a 16-week, wet process method that recreates the conditions of a sea voyage to produce distinctive tasting coffee. At a medium roast, India Malabar is a very distinctive coffee that yields a top-grade brew. It is known for its medium body, gentle tanginess, and mellow flavor, and unforgettable aroma.