“Monsooning” (aka Monsoon Malabar) is a process that developed during the time of high volume sailing trade from India to Europe. Traditionally, after coffee is picked, ripe, sun-dried, and hulled, it was transported to the Malabar coast. As it took almost 6 months for coffee shipped from India to reach Europe, it was subject to monsoon rains throughout June, July, and August while waiting for ships to arrive. Now this can be done synthetically in factories. Now, coffee is spread out on large, covered patios or in warehouses for a week so it can absorb ambient moisture in the air. After one week, it is re-bagged and stacked for the next week. This process is repeated over the six or seven weeks until the coffee turns a golden yellow and is considered fully “Monsooned,” giving it the characteristic flavor associated with this process.