||Malawi Msese AAA + AA Washed 2017
||Varietals: Geisha, Catimor & Nyika
Msese wet mill is part of southeast Mzima Cooperative Society, and it is one of a few washing stations that form the coop in the Msese zone in north-central Malawi. The mill processes an average of 15,000 KG of coffee cherries per year, which are sourced from 60 farmers of the Ngoni and Tonga tribes. These producers are subsistence farmers for whom coffee represents an important part of the local economy. They also grow maize, beans and soya – though premium specialty coffee remains a vital cash crop, allowing these farmers to provide for their families.
The Mzuzu Co-operative Union’s aim is that all small-holder farmers are guaranteed:
accommodation that is iron-roofed, cement-floored, plastered and well-ventilated;
food security (three decent meals a day);
adequate clothing and bedding for their families; and
education for their children.
The coffee is wet processed, during which the fully ripe cherries are:
fermented for 12–48 hours (depending on climate conditions);
dried slowly over 2–3 weeks on raised African beds.
The coffee is then delivered to the dry mill. Once there, it is rested in parchment before being hulled, cleaned, graded by bean size and handpicked, before being bagged in GrainPro for export.
Msese is located on the southern tip of the South Viphya Plateau, between the Kahingina Forest Reserve and the Viphya Complex Forest Reserve. The altitude generally ranges between 1,200 and 1,300 metres above sea level (m.a.s.l.), with some areas rising up to 1,700 m.a.s.l. To the east is Lake Malawi, one of Africa's 'Great Lakes’ constituting the Great Rift Valley, which runs through the east of the continent.
Malawi is one of the world’s least developed countries. In many places the roads are poor, making the area very difficult to reach in the rainy season. Electricity is scarce and access to drinking water and medical facilities still presents a challenge to the local population.
In the cup this starts off very floral with a delicate fruit sweetness. That shifts towards kiwi fruit before finishing with a big glug of chocolate milk.
Coop: southeast Mzima
Contributing farmers: 60
Altitude: 1,453 m.a.s.l.
Varietals: Geisha, Catimor & Nyika
Grade: AAA + AA
Processing method: Washed
Drying method: Raised African beds
Drying time: 2–3 weeks
Average rainfall: 1,200–2,000 mm average per year
Soil: Acidic sandy loam and clay
Medium – drop in the gap between cracks.
"Quick Look" Guide
Floral, sweet, kiwi, chocolate milk.
Note: Cupping Scores for Clean cup and Overall are actually 7.5 & Sweetness and Mouthfeel are both 6.5, not as above (software limitation, allows whole numbers only)
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