The origin of the Monsooned Malabar goes way back to the British Raj, during which the beans were transported in clipper hulls for three months to Europe. The processing would take place naturally as the moist monsoon winds from the Arabian sea would give the beans a unique flavor and a colour.
With the advent of cargo ships, the beans no longer required three weeks to be transported thus the natural processing time was cut short and the taste was lost. But the coffee traders replicated the conditions on land and brought back a flavor what once was thought to be history.