What Is Monsoon Malabar Coffee? India's Rain-Cured Bean, Explained
Monsoon Malabar is a uniquely Indian coffee, cured by the humid monsoon winds of the Malabar coast. Learn how monsooning works, what it tastes like and how to brew it.
Most coffee processing tries to keep beans away from moisture. Monsoon Malabar does the opposite — and the result is one of the most distinctive coffees in the world.
Where the story starts
In the days of sailing ships, Indian coffee spent months crossing the ocean to Europe. Damp sea air swelled and mellowed the beans, and buyers grew to love the soft, low-acid cup that arrived. When faster shipping ended those long voyages, producers on the Malabar coast recreated the effect on land — using the monsoon itself.
How monsooning works
- Green (unroasted) beans are spread out in open-sided warehouses near the coast during the monsoon months.
- The beans soak up moisture from the humid monsoon winds for several weeks, and are turned and re-bagged regularly so they cure evenly.
- They swell, lighten to a pale gold and lose much of their acidity.
- Finally they're completely cured and dried before roasting.
What it tastes like
Monsooned coffee is:
- Earthy and spicy, often with woody or nutty notes
- Low in acidity — gentle on the stomach and smooth on the palate
- Full-bodied, with a heavy, rounded mouthfeel
That's why our RAWNG Monsoon is tagged made for rainy days — it's a warm, comforting cup.
How to brew it
Monsoon Malabar loves methods that bring out body:
- French press — coarse grind, 4 minutes
- Moka pot — fine-medium grind
- South Indian filter — fine grind, with hot milk
- Espresso — for a thick, syrupy shot
A good starting ratio is about 15 g of coffee for 250 ml of water just off the boil (92–96 °C). See our home brewing guide for more.
Try it
RAWNG Monsoon is 100% Monsoon Malabar Arabica AA, medium roasted, in 250 g pouches. Order it on WhatsApp — or get it with the other four bean coffees in The RAWNG Five with free delivery.
Frequently asked questions
Why is Monsoon Malabar coffee low in acidity?
During monsooning, green beans absorb moisture from the humid monsoon air for several weeks. This changes their structure and chemistry, mellowing the acidity that's usually prominent in Arabica.
What does Monsoon Malabar taste like?
Expect an earthy, spicy, full-bodied cup with very little sharpness. Many people describe woody, nutty or spice notes.
How should I brew Monsoon Malabar?
It shines in brew methods that highlight body: French press, moka pot, South Indian filter or espresso. Use about 15 g of coffee for 250 ml of water just off the boil.
Is Monsoon Malabar the same as regular Arabica?
It starts as regular green coffee — RAWNG Monsoon uses Monsoon Malabar Arabica AA — but the monsooning process transforms its flavour so much that it's treated as its own style.
