Malawi Mzuzu AA/AAA Women's coffee blend is from approximately 200 small-scale farmers and made up of 80% Nyika Catimore and 20% Geisha varieties from farms between 4,000 ft. and 6,200 feet.
Mzuzu Women’s Coffee is traceable to women farmers who own their own coffee fields. The proceeds are paid directly to these women in order to give them decision-making power over their income. Additionally, a $0.20/lb is paid to the Women in Coffee program.
||Caramel, Dried Fig, Honey
French press (coarse grind)
Auto Drip (medium grind)
Pour Over (medium-fine grind)
||Chitipa & Mzimba District
||1300 – 2000 m.a.s.l.
||June - August
||Fully Washed, Sun-dried
Light Roast • Agtron 55
Agtron numbers are precise, industry standard representations of the degree of roast.
The lower the number, the darker the roast.
Acidity, used as a coffee term, refers to bright, tangy, fruity, or wine-like flavor characteristics found in many high grown Arabica coffees.
The physical mouth feel and texture of a coffee. Full bodied coffees have a strong, creamy, and pleasant, mouth feel. A coffee's body (light, medium, or full) is its thickness due to the amount of dissolved and suspended solids and oils extracted from the coffee grounds, and may range from thin and watery to thick and creamy.
Coffee aroma is the fragrance of brewed coffee and is closely related to coffee flavor. Without our sense of smell, the taste is limited to the tongue senses of sweet, sour, salty, and bitter. Many nuances of coffee are in its scent, or "the nose." Coffee aroma is experienced after drinking the coffee when vapors drift upward into the nasal passage. This "retro-nasal" aroma is responsible for much of a coffees aftertaste.