The name Monsoon Malabar refers to the processing of the beans which are exposed to the monsoon rain and swinds for three to four months causing the beans to swell and lose their their original acidity.
The humidity and sea winds during their journey from India to Europe combined to cause the coffee to ripen from fresh green to an aged pale yellow, when wooden vessels were the only transport available.  The same thing happened to Old Brown Java beans. Modern transportation reduced the length of this journey and better protected the beans from weathering and humidity but now the coffee lacked depth and original charcter. 
These days, the beans are sun-dried then stored in warehouses until the onset of monsoon from June to September. They are repeatedly spread, raked and turned around in regular intervals to prevent them going bad. During this process they absorb moisture getting significantly larger and pale yellow in colour. 
The coffee has a rich, smoky and earthy flavour with a sweet spicy kick. I roast these using the same roating profile as the Old Brown Java beans, slowly with not to high a heat.