India launched their specialty coffee as “Monsoiated” in the international market as early as 1972, even before the specialty coffee movement gathered momentum around the world. The story of Monsoiated coffee begins in the mid-1800s, more than a century before the word “specialty” was even coined for coffee.
Around 1850, a shipment of coffee beans left the coast of Malabar, India to reach Scandinavian coffee buyers. In those days, the shipping time by sea was very long.
During a more than six-month voyage across the ocean around the Cape of Good Hope, through the monsoon rains emerging from the Arabian Gulf, Arabica coffee beans contained in jute bags will absorb moisture through the ship’s wood layers.
Seawater and moisture from heavy monsoon rains will cause the coffee beans to swell with moisture, and undergo chemical changes, and the color of the beans will change from green-gray to black-yellow, resulting in a decrease in weight and size. doubled in size, the flavor profile has also changed.
When Scandinavian buyers receive these beans, they become accustomed to their distinctive flavor characteristics. After many years, as Malabar coffee enjoys a reputation in other markets such as London, improved transport logistics, as well as better packaging and preservation, customers do not find the coffee taste quite the same as before.
This forced Indian manufacturers to rebuild their processing (simulating sea voyages). Dry your coffee with high humidity, drying it in piles for days to make it as “mold” as before so that it can retain familiar markets.