Amazing to think that it takes 12 to 16 months to process because after the fruit is removed, it is stored in warehouses until the monsoon season, and then the sides of the warehouse are opened up to allow the monsoon winds to circulate around the coffee while it is being constantly raked and turned by hand. This process swells the beans, and gives them a very pale color. It also fattens body and reduces acidity, giving a mellow, aggressive musty flavor. Why this strange processing? It was initially an idea to mimic the affect that long sea voyages in leaky, hot, humid wooden sailing ships had on coffee. Sort of trying to duplicate the old style coffee that used to come from Java to Europe in the days of sail.