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.
Citrus, floral with lighter notes at first
Ending with a wonderful chocolate undertone, turning much stronger on a darker roast
Profile:
Region: Northern Malawi
Growing Altitude: 1200 masl
Arabica Variety: Nyika, Catimor, Gesha
Harvest Period: May-October
Milling Process: Fully washed, sun dried on African beds
Aroma: Maple
Flavour: Baking spices, dried fruit
Body: Smooth
Acidity: Sweet, malic
Cupping Score: 85.5
Tasting notes
- Citrus, floral with lighter notes at first
- Ending with a wonderful chocolate undertone, turning much stronger on a darker roast.
- Maple, vanilla, spice, brown sugar, honey, raisin, high complexity
Adam P. (verified owner) –
Great to be able to order smaller bags.
PAUL MOSS (verified owner) –