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Malawian Coffee rare Variety Agaro Sun Fine Coffee beans

217 Africa

Malawi Agaro Natural

Malawian rare variety Agaro in the sun

Flavor description:

Dark berries, blackcurrants, oranges, apples,

The cake has sweet taste, soft acidity and thick Body.

The emergence of Malawi is very much like the wind in early summer blowing into the depths of the green forest after the rain.

Malawian Coffee (malawi) is a small country in eastern Africa. In China, there is a clear and warm Lake Malawi, which is boundless and full of waves. Many travelers from all over the world will come thousands of miles to the lake to watch a shocking sunset. The African Chichwa language explains the name "Malawi"-"the sun shines like a flame on the lake".

Lake Malawi in Malawi, the center of the African continent is like a freshwater lake with emerald flames.

Malawian coffee almost the whole country is on the plateau. The climate of the alpine plain is mild, and the temperature difference and precipitation are not more suitable for growing coffee. Two hundred years ago, a Scottish missionary brought coffee trees to Malawi and began a coffee plantation program in the heart of Africa.

However, 200 years later, Malawian coffee has not been heard from all over the world. When we hold the fragrant coffee and discuss that there is such an independent treasure land in the distant African continent, Malawi, surrounded by green mountains and clouds, is not as beautiful as described in the guidebook.

Malawi is one of the least developed countries declared by the United Nations. The per capita daily income is no more than 10 yuan, the average life expectancy is less than 40 years old, and medical conditions are extremely poor. Poverty alleviation and the fight against hunger have always been the focus of government policies. The people of this land have always refused to change. Their daily food was no different from that of their ancestors. They stewed the corn into a rotten paste. They drank tea in the way taught by the British colonists a hundred years ago, without milk, and put two servings of brown sugar in each cup.

They still use the most traditional way of growing and handling coffee. The coffee varieties planted on the manor are mainly Arabica, and even many farmers are still planting Mundo Novo, Blue Mountian and Catura introduced by missionaries in their early years. The disease resistance is weak, and farmers are just resigned to fate to survive natural disasters and insect pests.

Malawian coffee uses the original natural sun method, the manpower investment is large, the advantage is that it can retain the natural taste of coffee. During the coffee harvest season, farmers go up the mountain in the early hours of the morning and deal with the beans quickly after picking. The supervisors of the junior co-operatives still abide by the rules laid down by missionaries 200 years ago, do not take ingenuity and laziness, and are demanding layers of checks to meet the European taste buds. Perhaps precisely because of this "inflexible" rigor, Malawian coffee always miraculously maintains a stable level.

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