Malawi Sable Farm introduces the characteristics of Malawian pea berries coffee

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Coffee has been grown in Malawi, a small country in southeastern Africa, for nearly 100 years, but due to the absence of cooperatives for many years, this crude production has not yet been considered a country that produces quality coffee. Until recently.

In 2007, the Cooperative Union of Mzuzu Coffee growers was established. Through trade unions, workers are free to communicate and pool their resources to produce special coffee. The light tropical acidity and fresh sweetness of Malawi Mzuzu Union finally share the secret of premium Malawian coffee with the rest of the world.

Malawi is just beginning to gain credibility in the specialty coffee market. The quality of farms in southern Malawi has always been guaranteed. Malawi is an inland, very small country with very small coffee crops. It borders Tanzania in the north; but the north of Malawi lacks the height and infrastructure (i.e. roads) that the south of the country has. Coffee grown in Sable Farm reaches a height of 5000 to 7000 feet, then sorted and washed with clean water. These large AA beans are classified as the best beans in the crop.

Although it is washed coffee, it is less fruity, but it has a fuller body than natural Ethiopia. Make the closest comparison with coffee from Tanzania. There are plums, limes, green apples-pleasant, juicy, clean and sweet.

The beans here are mainly pea berries, which are harder to bake than most coffees. They are very dense, so they require a lot of calories, and without high air circulation, you may burn the outside before baking the inside of the beans, resulting in uneven baking. Pea berries does very well in air ovens. If you bake beans in a frying pan or anywhere, you have to stir the beans manually because they are not flat, but flat. If you have a drum roaster, if you can increase the speed of the drum or increase the exhaust fan during the baking process, they will be fine.

Except for the density of beans, they are easy to bake! There is a similar smell everywhere from the first explosion to the second explosion, and all the smells are great. The lighter side of the spectrum allows you to get more brightness, the taste of plum blossom, medium baking is our favorite, while Erbao-some green apples, juicy lime, smoother and sweeter. At the time of the second explosion, it was not so sweet and complex, but it was still fruity and still citrus. I would compare it to a very good Tanzania with a tolerant baking curve.

Qianjie coffee is recommended to be brewed in three stages with 89-90 degrees water, with the taste of plums, limes and green apples at the entrance.