About the coffee
Cherries are harvested at dawn and brought to pulp berries before early afternoon. Careful washing and grading is carried out on the same day before the wet parchment settles into separate fermenting tanks.
Fermented coffee is dried on raised tables enabling the beans to turn a shade of greyish blue favoured by roasters. The parchment is transported to the central hulling plant at Mizuku and sampled for moisture content, green grading, roast assessment and liquoring prior to hulling. Coffee is transported through Mozambique for shipment from Port of Beira on the Indian Ocean.
About the growers
High Grown and sustainable coffee produced by the Smallholder Coffee Farmers Trust (SCFT) in the Northern highlands of Malawi. MCPCU was set up in 1979 as a parastatal. Ownership was transferred to the coffee growers in 1999.
Misuku Hills – In Chitipa District bordering Tanzania, coffee grows at altitudes up to 2000 meters above sea level.
- Citrus, floral with lighter notes at first
- Ending with a wonderful chocolate undertone, turning much stronger on a darker roast
Select the grind type to fit your way of making coffee. To learn more about the different processes visit our Brew Guides.