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Honey Processed Malawian Coffee

from £36.00
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Meet Lyson Msiska.

He grew every bean in this bag on his family's farm in the hills of Nkhota, overlooking Lake Malawi.

At 1,500–1,600 metres, he grows this mostly Geisha blend (80% Gesha, 20% Catimor) himself then processes it at the MF washing station just down the road.

This is a honey process coffee, which sits somewhere between a washed and a natural. Washed coffees have all the fruit stripped off before drying, giving a clean, bright cup, while naturals dry inside the whole cherry for a fruitier, funkier one. With honey, Lyson removes the skin but leaves some of the sticky fruit layer on the bean as it dries, so you get the clarity of a washed coffee with extra sweetness and a fuller, rounder body.

With over 15 years in coffee, Lyson knows every step from tree to bean.

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Grind:

Meet Lyson Msiska.

He grew every bean in this bag on his family's farm in the hills of Nkhota, overlooking Lake Malawi.

At 1,500–1,600 metres, he grows this mostly Geisha blend (80% Gesha, 20% Catimor) himself then processes it at the MF washing station just down the road.

This is a honey process coffee, which sits somewhere between a washed and a natural. Washed coffees have all the fruit stripped off before drying, giving a clean, bright cup, while naturals dry inside the whole cherry for a fruitier, funkier one. With honey, Lyson removes the skin but leaves some of the sticky fruit layer on the bean as it dries, so you get the clarity of a washed coffee with extra sweetness and a fuller, rounder body.

With over 15 years in coffee, Lyson knows every step from tree to bean.

Order coffee today, and we'll ship it tomorrow with Royal Mail First Class (Monday-Friday)!

✿ ✿ ✿

Grown by the Tiko Coffee Collective in northern Malawi, this exceptional coffee undergoes the Honey Process at the MF Washing Station in Nkhota village.

During the Honey Process, a mechanical pulping machine removes the outer skin of the coffee fruit, leaving much of the sticky mucilage intact on the seeds. These seeds are then spread out on drying beds and regularly turned to ensure even drying.

This method balances the natural and washed processes, allowing the mucilage to impart sweet and fruity characteristics to the coffee seed. Unlike the Washed process, there is no fermentation stage. Instead, the seeds dry slowly, developing a complex and rich flavor profile.

Honey-processed coffee offers a unique tasting experience, highlighting both the inherent qualities of the coffee seed and the sweetness from the remaining fruit mucilage. The resulting coffee is lightly roasted to bring out its full-bodied, sweet, and fruity flavors, with hints of jasmine, honey, and citrus fruits.

The Honey Process enhances the complexity while preserving the distinctive terroir of the Malawian highlands, making each cup a true representation of the region's unique characteristics.

BREW RATIOS:

  • Espresso: 1:2 coffee to water, extracted in 28-32 secs

  • Filter: 60-65g coffee per litre of water, brewed for 3-4 mins