Monsooned Malabar Monsooned Malabar Monsooned Malabar, also known as Monsoon Malabar, is a process applied to coffee beans. The harvested coffee seeds are exposed to the monsoon rain and winds for a period of about three to four months, causing the beans to swell and lose the original acidity, resulting in a flavor profile with a practically neutral pH balance. The coffee is unique to the Malabar Coast of Karnataka and Kerala and has protected status under India's Geographical Indications of Goods Act. The name "Monsoon Malabar" is derived from exposure to the monsoon winds of the Malabar coast. The blend is
Malabar trevally taking species of polychaete worms as the preferred species. Studies on gill filtering mechanisms has shown the Malabar trevally's anatomy lies between two extremes, one which is a high filtration area characteristic of planktivorous species and the other of very low area which is associated with species which take large prey items. This further suggests the Malabar trevally can filter the small krill type prey, as well as taking larger fishes and squid. Seasonal diet fluctuation in the species has been observed in northern Australia, where a seasonal abundance of squid causes the preferred prey to change from paenid shrimp