Monsooned coffee had an accidental beginning.
In the time of the British Raj, ships transporting coffee by sea from India to Europe would find vast changes in the characteristics of their packed coffees, due to moisture in the air within the wooden cargo hold.
Over a 4-6 month period of exposure to this humidity, raw coffee beans would lose their green colour and turn a pale, straw yellow.
With this, the taste would also change, the beans attaining a distinct flavour profile with a practically neutral pH balance (making it one of the lowest acidic coffees in the World). The resultant cup would be a heavy-bodied brew that Europeans began to favour.