Monsooned coffee is unique to India. The process starts by selecting the best whole crop Arabica’A’ grade. These coffees are evenly spread in well-ventilated godowns (warehouses) at the coastal units in Mangalore bordering the Arabian Sea.
The process of monsooning is carried out from the months of June to September, when the South West monsoon is very intense on the western Coast. The coffees are spread on the floor and raked regularly to mix the top and bottom layers to ensure moisture is absorbed evenly. During this process, the coffee beans swell in size to about one and a half times the normal size with the color changing to pale white and golden or light brown.These coffees are then polished in a huller, after which it gets a distinct shiny appearance. The entire operation of monsooning takes about 10 to 12.