The coffee is meticulously crafted and classified using internationally approved standards and quality control measures to provide a high quality coffee. Relatively unknown, Malawi, has evolved a lot in coffee production, today offering 100% arabica coffee at a high quality standard.
Malawi embodies a softer and floral style of East African coffee: sweet, delicate and lively.
It can be delivered Beans or Grinded (ibrik, espresso, filter or brew).
Situated between Tanzania and Zimbabwe Malawi, produces very fine African coffees.
Malawi has a long history as a coffee origin—the first coffee seedlings were introduced there by the British in 1891. Despite being a land-locked country, Malawi has managed to create an agriculture based economy, with its main exports being tobacco, tea and, of course, coffee. Part of the reason for its success in coffee is that it’s one of the few African coffee producing countries that is able to trade its coffee directly, away from government-controlled auction systems. However, Malawi has traditionally only differentiated its coffee quality as grade 1 or grade 2 without any importance given to cup quality. This is, of course, traditional in our industry and will likely change in Malawi as it has elsewhere. Already in recent years, the Malawian coffee industry has adopted the more typical African system of classifying coffee by bean size. AAA, AA and AB are now the common grades found for differentiating coffee in the country.
All Malawian coffee is traditionally fermented, meaning the mucilage is removed, and then fully washed of any remaining solids that would potentially create rot and, therefore, destroy the integrity of the coffee. After being harvested, the coffee is depulped and transported to fermentation tanks. The mucilage-laden coffee is left in these tanks anywhere from 24 hours to several days, depending on weather conditions, to allow bacteria to develop on the beans which decomposes the mucilage from the beans. The coffee beans are dried on raised beds and stored at the mill before being prepared for shipment.
Cupping Notes: Maple, vanilla, spice, brown sugar, honey, raisin, high complexity.
Brewing Tips: The coffee smells wonderful on brewing with a smooth medium acidity, peaking in a sweet sharp lemony flavor that sweetens into a honeyed finish. All this falvors can be perfectly highlighted in an espresso drink with a touch of milk – like a Flat White.