Introduction to Malawi's Sable Farm and Characteristics of Malawi Pea Berry Coffee

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The Rise of Malawian Coffee

Coffee has been cultivated in the small southeastern African nation of Malawi for nearly 100 years, but due to years without organized cooperatives, this rough production has not been recognized as a country producing quality coffee—until recently.

Mzuzu Coffee Planters Union

In 2007, the Mzuzu Coffee Planters Union was established. Through this union, workers can freely communicate and pool their resources to produce exceptional coffee. The light tropical acidity and refreshing sweetness of Malawi's Mzuzu Union are finally sharing the secret of quality Malawian coffee with the rest of the world.

Malawi's Emerging Coffee Quality

Malawi is just beginning to gain recognition in the specialty coffee market. The quality of farms in southern Malawi has always been guaranteed. Malawi is a landlocked, very small country with a very small coffee crop. It borders Tanzania to the north; however, northern Malawi lacks the altitude and infrastructure (namely roads) that the southern part of the country enjoys. Coffee grown at Sable Farm reaches altitudes of 5,000 to 7,000 feet before being sorted and washed with clean water. These large AA beans are classified as the best beans in the crop.

Flavor Profile

Although it's a washed process coffee, it has less fruitiness but a fuller body than natural Ethiopian coffees. The closest comparison would be with Tanzanian coffee. It features notes of plum, lime, and green apple—pleasant, juicy, clean, and sweet flavors.

Roasting Characteristics

The beans here are mainly pea berries, which are more difficult to roast than most coffees. They are very dense, so they require significant heat. Without high air circulation, you risk burning the outside before the inside is properly roasted, resulting in uneven roasting. Pea berries perform very well in air roasters. If you're roasting in a pan or anywhere else, you must stir the beans manually because they are not flat but round. If you have a drum roaster, they will turn out well if you can increase the drum speed or enhance the exhaust fan during the roasting process.

Roasting Versatility

Despite the bean density, they are actually quite easy to roast! From first crack to second crack, they maintain similar flavor profiles, and all taste great. The lighter end of the spectrum allows you to get more brightness and plum blossom notes. Medium roast is our favorite, while at second crack—you'll get some green apple, juicy lime, smoother and sweeter flavors. Just at second crack, it becomes less sweet and less complex but still fruity and still citrusy. I would compare it to a very good Tanzanian coffee with a forgiving roasting curve.

Brewing Recommendations

FrontStreet Coffee recommends brewing with water at 89-90°C using a three-pour method, revealing notes of plum, lime, and green apple.

Important Notice :

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Tel:020 38364473