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What is Monsooned Processing? What are the Characteristics of Malabar Coffee?

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style). Legend has it that a long, long time ago, during the sea transportation of raw coffee beans from India to Europe, the beans were affected by the high temperatures and humidity of the Indian Ocean, causing them to change. This is the origin of "monsooning." After monsooning, the raw beans not only increase in volume but also change color from emerald

Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style).

Legend has it that long ago, when green coffee beans were shipped from India to Europe, they underwent changes due to the high temperature and humidity of the Indian Ocean. This is the origin of "monsooning." After monsooning, the green beans not only expand in size but also change from emerald green to golden yellow. The brewed coffee is said to have a mellow taste with a unique flavor, becoming a distinctive characteristic of Indian Malabar coffee.

Later, "monsooning" became a special processing method for coffee beans.

Every year during May and June, the southwestern region of India experiences monsoon phenomena. Therefore, after coffee beans are harvested, they are specially placed in the humid southwestern monsoon for "monsooning." Utilizing the moisture from the Indian Ocean and the hot weather for monsooning coffee beans, after 4-16 months of monsoon exposure, the coffee beans expand and become larger. The color begins to change from green to golden yellow. Remarkably, the acidity of the beans is also reduced. This is Monsooned Malabar, also known as Monsoon Malabar.

How should Indian Malabar coffee be roasted?

Because this coffee has generally moderate bean density, FrontStreet Coffee suggests using medium heat for steady roasting. The yellowing point should be around 4 minutes and 50 seconds, then reduce the heat and open the air damper to enter the Maillard reaction. When the first crack occurs, open the air damper wide, maintain the heat at approximately 184.4°C, and drop the beans 2 minutes and 30 seconds after the first crack.

FrontStreet Coffee recommends pour-over method for brewing Indian Monsoon Malabar coffee

Grind size: 4 (Japan Fuji R440)

Water temperature: 83°C

Kono filter cup, 17g of coffee, water temperature 83°C, grind size 4, water-to-coffee ratio close to 1:13

Technique: 30g of water for blooming, blooming time 30s

Stages: Pour water to 120g, then pause, followed by a slightly larger water flow to reach 221g

That is 30-120-221, with a total extraction time of 1:50-2 minutes

FrontStreet Coffee: A roastery in Guangzhou with a small shop but diverse variety of beans, where you can find both famous and lesser-known beans, while also providing online store services. https://shop104210103.taobao.com