Malawi - Women Farmer's Co-Op

    • 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.


    • Cupping Profile

      Tasting Notes: Caramel, Dried Fig, Honey
      Body: Smooth
      Acidity: Sweet, malic
      Brew Methods:
      french press iconFrench press (coarse grind)
      auto drip iconAuto Drip (medium grind)
      pour over iconPour Over (medium-fine grind)
    • Origin Information

      Country: Malawi
      Region: Chitipa & Mzimba District
      Elevation: 1300 – 2000 m.a.s.l.
      Harvest: June - August
      Cultivar: Geisha, Nyika
      Process: Fully Washed, Sun-dried
    • Light Roast • Agtron 55


      Roast Level

      Agtron numbers are precise, industry standard representations of the degree of roast.
      The lower the number, the darker the roast.


       

    • Acidity

      Acidity, used as a coffee term, refers to bright, tangy, fruity, or wine-like flavor characteristics found in many high grown Arabica coffees.

      Body

      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.

      Aroma

      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.


       

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