This is the culmination of three years of discussion and planning and lots of action. We met Cameron, one of the co-founders and directors of MF Coffee project around 3 years ago and he was looking to sell the coffee from the farmers he met while living in Malawi directly to roasters. After a lot of discussion and some collaborative coffee work for the Project we set about commissioning our first ever coffee directly with the farmers.
From the land surrounding Junju villiage, at an altitude of 1370 meters, a variety of small holders contribute coffee to the Tiko Collective and the MF Coffee Project. We selected a catimor varietal from them, which was processed in the MF wash station (situated on Knowells farm) in 3 different ways. It was then dried on raised African drying beds down to 10% moisture content before being bagged and shipped to the hulling plant. Josh and Lyson rented a big old truck and drove the harvest from the wash station down the mountains to be loaded up for its journey to us personally.
Josh is the star of most of the videos we posted during the harvest season as the coffee was being processed, Lyson is the person responsible for making their first ever anaerobic processed coffee happen for us. All of them are directors of the project alongside Cameron and locals to the area.
This is the Anaerobic Washed process coffee. Harvested, checked for faulty and overripe coffee before being pulped, then placed in a sealed bag for 24 hours to allow anaerobic bacteria to ferment some of the sugars in the coffee skin and pulp. After this it was taken and washed before being dried on the raised bed.
What we get with that extra sugar and anaerobic activity is a sweeter but still clean coffee full of red apple acidity, dark berry notes and a butterscotch finish.
Taste/Aroma Notes: Red Apple, Blackberry, Butterscotch
Roast Level: Medium
Region: Khondowe, Northern Malawi
Process: Anaerobic Washed
We recommend use with: Suitable for all brew methods.
Shipping info: Same day dispatch for orders placed before 2pm Mon-Fri. (Subject to availability)
Recommended brew recipe:
V60 - 21g coffee, 250g of water for a 2 minute 30 second brew using 99* water and the Scott Rao Method
Espresso - 17g-36g in 32s at 8 bar with 96* water.