Malawi - Songwe
Lovely coffee from hilly microclimates on the Malawian side of the Songwe River
Red Apple, Carmel, Baker’s Chocolate
Coffee Tasting Notes
Bright notes of red apple dominate the initial flavor of this unique coffee. The apple is joined by abundant caramel sweetness, as well as notes of baker’s chocolate. Together the apple, caramel, and chocolate notes lend to the impression of a caramel apple.
About The Coffee Producer
This coffee is grown in a range of microclimates in the Misuku Hills which border the Songwe river, which forms the boundary between Tanzania and Malawi. The series of ridges and plateaus that make up this region of Malawi feature soils that range between acidic, red clay soils and sandy, loamy soils. The combination of unique microclimates and variable soil types gives this coffee depth and complexity.
The coffee that composes this lot was hand pulped, washed, and then sun dried on raised beds to ensure slow, uniform drying. The coffee, now in its parchment form, is stored in cool, ventilated warehouses for several weeks. This slow style of processing enhances the complexity of the coffee. Finally, the coffee is moved to the mill, which is owned and operated by the Coffee Planters Cooperative Union, where it is graded and prepared for export. This lot is a AA, the highest grade of Malawi coffee.
How To Brew This Specialty Coffee
We recommend starting with a 1:15 brew ratio and 205°F water.
Varieties: Catimor 129, Nyika Catimor, Geisha
Processing Method: Washed, sun dried on raised beds
Producer: Mzuzu Coffee Planters Cooperative Union