When the southwest monsoon sweeps across Mangaluru, it revives a centuries-old maritime legacy — the Monsooned Malabar Coffee. This mellow, earthy coffee owes its origin to 17th- and 18th-century sea voyages, when beans from the Malabar Coast spent months in wooden ships en route to Europe. Prolonged exposure to moist sea air lightened their colour, softened acidity, and developed a musty, aged flavour cherished by Europeans.
With steamships and the Suez Canal shortening voyages, the beans lost this unique character. Determined to preserve it, coastal producers recreated the process on land, harnessing monsoon winds. Mangaluru remains the largest producer, exporting around 7,000 tonnes annually. Aspinwall & Company, operational since 1867, is among the oldest producers, crafting both Arabica and Robusta varieties, recognised with a Geographical Indication (GI) tag.
From June to September, graded beans are spread in ventilated warehouses, raked periodically, and packed in half-filled gunny bags to allow air circulation. Over 12–16 weeks, the beans swell to twice their size, turn golden-yellow, and acquire their signature flavour — mild acidity, rich sweetness, and smooth body. Final polishing, grading, and manual sorting ensure only the best reach the market.
Renowned coffee expert Kenneth Davids likens Monsooned Malabar to fine aged cheeses or peaty whiskies. Coveted by global roasters, it serves as a prized single-origin espresso or blend base. While most production is exported to Europe, only limited quantities reach Indian brewers, making it a rare domestic indulgence born of history, humidity, and artisanal skill.