La Bean Coffee, LLC

Indian Monsooned Malabar’s unique name comes from it being stored in open sided warehouses in the port of Malabar allowing the moist monsoon winds to circulate around the beans. This method has an interesting history. In the 1600's sacks of coffee beans traveled, sometimes up to six months, from India to Europe via slow sailing ships. The beans were packed away in the cargo holds of the bottom of the ship and they would sit in a wet, damp climate with no access to fresh air or sunlight. By the time these beans arrived in Europe, they were swollen and yellowed. The Europeans, not knowing any different, brewed them and enjoyed them. They came to love their coffee as a brew with a sweetly fermented fruit that had an intriguing musty tone, but one that is not at all sharply bitter. Now with obvious changes to transportation methods, the Indians use a process called Monsooning to give the beans exposure to the weather. The beans are exposed to the monsoon winds for a period of about three to four months, causing the beans to swell and lose the original acidity, resulting in a sweet and syrupy brew.