The Monsooned coffee produced only in India during monsoon months, on the western coastal city of  Mangaluru town. From June through September, the selected beans are exposed to moisture-laden monsoon winds in well-ventilated warehouses. The monsooning process involves careful handling, repeated spreading, raking and turning around in regular intervals. This process is repeated until the coffee beans, bleaches and slowly starts bloating  by absorbing the humidity. This process takes 20 to 40 days, depending on the intensity of the rainfall and raise in the humidity. The beans absorb moisture and get significantly larger, turning a pale golden colour. Further micro-sorting is done to separate fully monsooned beans.