The coffee has also an interesting history behind its genesis. Coffee sold from the Malabar Coast in the time of the sailing ships were altered physiologically in the damp environment of the wooden holds. The coffee tended to lose colour and quality in the six-month journey, PD Thimaya of Aspinwall, a leading export house told FE. "But the consumers developed a palate for the coffee that was mellow and less acidic. Consumers began to complain about the taste when the coffee was later shipped in the good holds of the steam ships," he said.
Coffee exporters in Mangalore strived to provide the coffee to the preferred palate and rose to the occasion by devising perfect process known as `Monsooning Coffee' in which the coffee acquired the special flavour preferred by the consumers.
The process of monsooning involves subjecting of the principal grades of cherry coffees to a combination of specialised process over a period during monsoon months.