Malawi - Mzuzu

A lovely coffee from a rarer origin

Mzuzu Tasting Notes

This coffee is lively, sweet and  balanced with a zesty acidity. Sweet complex notes of molasses, toasted malt, and burnt caramel sugar are present throughout the cup. Stone fruit and tea notes come into focus later in the cup once the sweet notes subside. We taste apricot, and bright nectarine in the later portion of the cup.

About The Producer

This coffee was produced by the Mzuzu Coffee Planters Cooperative. The cooperative was established in the 1980s and currently consists of 2,700 small-scale farmers, including 810 female farmers. These farmers are further organized into local cooperatives that enable a greater level of labor sharing during harvest as well as increased efficiency in transporting and processing the coffee.

The regions represented by the Mzuzu Cooperative are quite diverse, as shown in the vast differences in the altitudes of farms that contributed to this particular lot. The distinct microclimates create a great level of depth and roundness in the resulting cup. The most northern area that produced this lot is known as the Misuku Hills, which is situated along the Songwe River. This region features four parallel ridges and plateaus, with altitudes between 5,575 and 6,550 feet. Its stable temperatures and consistent rainfall make it ideal for coffee production. The more southern growing region lies along Lake Malawi's western coast, with altitudes ranging from 3,925 to 8,200 meters, peaking at the Nyika Plateau in the north and the Viphya Plateau in the south. Along the mountainous coast of Lake Malawi, acidic red clay and loamy soils provide excellent conditions for coffee cultivation.  

The coffee that went into this lot was pulped using both hand and machine methods, depending on the region. The pulped coffee is then fully washed, and then sun-dried on raised beds. The parchment is stored in bags under cool, ventilated conditions for two to twelve weeks before being sent to the Mzuzu Cooperative’s dry mill for final processing.

How To Brew 

A 1:15 brew ratio with water of around 200°F yields complex, sweet, balanced cups

Use our brew guides to dial in for your coffee maker and method

Producers
Mzuzu Cooperative

Varieties
Catimor 129, Nyika Catimor, Geisha

Processing Method
Fully washed, sun dried on raised beds

Altitude
3900–8200'

Roast
Light