Introduction to the cultivation of Coffee in Malawim Zuzu Manor _ introduction to the Flavor of Rose Summer washed by Mu Zuzu

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Mzuzu Coffee is managed by nearly 4000 smallholder coffee growers, growing between 1500 and 2600 meters above sea level in canyons or contours of cascading terraces, usually using artificial irrigation. At the same time, different varieties provide different gaps for growers according to their characteristics, usually relying on organic fertilizers.

The brand coffee exported from Malawi is called Mzuzu coffee, while Arabica coffee produced in that country is similar to Rwandan coffee with soft taste, rich flavor and moderate acidity.

70-80% of the estates in isuku district are trapezoidal planting, and most farmers still observe the fertilizer harvest season. From the end of April to October, farmers begin to harvest berries at 6 o'clock in the morning, so that the coffee cherries harvested that day can be sent to the nearby primary water washing station less than 5 kilometers in the afternoon for peeling and meat removal, and then enter the washing channel. Introduce the fermentation tank to do the 72-hour fermentation operation (the time depends on the climate and fermentation condition of the local washing station). These washing stations are all located within a radius of 5 kilometers, that is, to avoid the peculiar smell of the cherries picked due to sunshine and too long time, and finally accept the cherries at two o'clock in the afternoon, so that the coffee cherries of the same day can be peeled to ensure their quality.

The Republic of Malawi is a small country in southeastern Africa, named after Lake Malawi, which mainly depends on tobacco and coffee, but is not a major source of income. Mzuzu, the capital of the northern region of Malawi, is an administrative place name.

This Malawian coffee is fresh in water. It has bright acidity, refreshing taste, clear sweetness at the end, close to some Kenyan flavors, and can be treated as common African beans.

Mzuzu Rose Summer has also proved the influence of planting environment and management level on raw beans. A bean can be famous all over the world, and you need to have more than just a good variety.

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