Monsooned coffees are stored in special warehouses until the Monsoon season comes around. The sides of the structure are opened and moist monsoon winds circulate around the coffee making it swell in size and take on a mellowed but aggressive, musty flavor. The monsooning process is labor-intensive: coffee is spread on the floor of the special monsooning warehouse, raked and turned around by hand to enable the seeds to soak in moisture of the humid winds. The monsooning process takes around 12 to 16 months of duration, where in the beans swell to twice their original size and turn into pale golden color.
