The origin of the Monsoon Malabar goes way back to the British during which the beans were transported in clipper hulls for three months to Europe.
With the advent of cargo ships, the beans no longer required three weeks to be transported thus the natural processing time was cut short and the taste was lost. But the coffee farmers replicated the conditions on land by Sun driying green beans in warehouse only on the Malabar coast, where deliberate exposure to the sea air and monsoon wind results in the beans that swell, fade, and reduce acidity.
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