Processing method

Monsooned

Monsooning is an Indian method where raw beans are exposed to humid monsoon winds. It gives a mellow, low acid, spicy cup.

Taste Mellow, heavy and low in acid, with notes of spice, wood and dark chocolate.

Written by the KAIVO team, Mumbai. Last updated 4 November 2026. Cite as: KAIVO, "Monsooned", kaivo.in/pages/process-monsooned

Monsooning is a method unique to India. After normal processing, the dried raw beans are spread in open warehouses on the Malabar coast and exposed to the damp winds of the monsoon for about 12 to 16 weeks. They swell, turn pale gold and lose most of their acidity. The cup is mellow, heavy and spicy. The method is protected as a Geographical Indication.

Questions

Does monsooned coffee taste of rain?

No. It tastes of spice, wood and chocolate. The monsoon only changes the bean slowly, over some weeks.