Malawi Coffee Processing Methods: Malawi Washed Geisha Flavor Characteristics and Bright, Fresh Acidity

FrontStreet Coffee - Introduction to Malawi Coffee Characteristics

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Coffee cultivation in Malawi began in the early 19th century. It is said that Malawi's first coffee tree was brought in 1878 by a British missionary, John Buchner, from the Edinburgh Botanical Display Gallery. Despite a promising start to coffee cultivation in Malawi, the coffee industry soon collapsed due to poor soil, pests and diseases, and competitive pressure from Brazil in the market.

The coffee varieties grown in Malawi cover most and are very diverse. The Geisha variety, which is very popular in Central and South America, is also grown in Malawi. Nevertheless, many low-quality, high-yield, disease-resistant varieties such as Catimor are also planted in this country.

Malawi's coffee processing methods mainly include natural and washed processing. The northern plateau region has relatively scarce water resources, so natural processing is mostly used, while the south mostly uses washed processing.

Malawi Geisha Washed

Processing Method: Washed

Growing Altitude: 1700-2000m

Coffee Variety: Geisha

Flavor: Orange, lemon peel, Earl Grey tea

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