Seven Beans Coffee Company's"Mishta" Ground Coffee - Medium Roast - Single Origin - Cold Brew Indian Gourmet AA Monsooned Malabar Speciality Coffee (Pack of 1) <span class="a-text-bold"><span class="a-text-italic">Monsoon Malabar</span></span> is a magical coffee unique not just to India, but also the world of coffee. These coffee beans do not look, feel or taste like any other in the world. It also has one of the lowest acidities in comparison to coffees from around the world. The origins of <span class="a-text-bold"><span class="a-text-italic">Monsoon Malabar</span></span> date back to the times of theBritish rule in India. During the months that the beans were transported by sea from India to Europe, the humidity and sea winds combined to cause the coffee to ripen from fresh green to a more aged pale yellow. Wooden vessels that carried raw coffee from India to Europe during the monsoon months took almost six months to sail around theCape of Good Hope. The coffee beans were thus constantly exposed to humid conditions and underwent characteristic changes. The coffee changed in size, texture and appearance, both as beans and in the cup. Modern transportation reduced the length of this journey and better protected the beans from weathering and humidity. However, because of this, coffee beans arriving in European ports lacked the depth and character of the coffee beans previously received. India eventually developed the <span class="a-text-bold"><span class="a-text-italic">Monsooning</span></span> process to restore the flavor and low acidity, to which Europeans had become accustomed. Today this process is carried out on the Western coast of India and makes use of Indias annual Monsoon Season, which runs June through September, to replicate the conditions that coffee experienced when it travelled on wooden sailing ships. Monsooning exposes sun-dried Arabica coffee cherries to the moist monsoon winds. This is accomplished by placing beans inside ventilated warehouses that protect the beans from rainwater but exposes it to moisture laden winds. The beans sit in layers 4-6 inches high and are raked frequently so as to equalize moisture absorption. This is followed by bulking and re-bagging at regular intervals. The total process is very labor intensive and takes 12-16 weeks. By the end of the Monsooning process, the beans will have swollen to nearly twice their original size, developed a pale gold color and have a moisture content close to 14.5% (versus 10.5% for regularly-processed Indian coffees). Its low acidity, full body and pronounced crema makes it an ideal base component for a sweet, creamy espresso blend. Brewed coffee drinkers will find that it contributes to a smooth, mellow cup thats gentle on the stomach. Its goldilocks nature of being not too bitter &amp; not too fruity allows it to appeal to wide base of coffee aficionados.