Monsooned coffee is named after its unique processing method. Historically, in the 19th century, coffee from Southern India traveled for six months on wooden ships around Africa to Europe, where humidity and tropical winds altered the beans' color and characteristics during the voyage. Today, this effect is mimicked by exposing beans to Monsoon winds in ventilated warehouses from June to September, resulting in the distinctive yellow-hued "monsooned" beans with a unique flavor. The process causes the beans to swell and lose acidity, producing a cup that is smooth, mellow, and low in brightness, often with earthy, woody, and musty undertones. This distinctive profile has gained a steady following among those who appreciate full-bodied coffees with soft acidity. Monsooned coffee stands out as a timeless expression of India’s coffee heritage.