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 (70% Geisha, 30% 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.
From Lyson's farm, this coffee made the journey north to Kenya, where it was lightly roasted on an ultra-precise Loring at African Coffee Roasters, just outside Nairobi. Roasting in Africa keeps more of the value, and the skilled jobs, on the continent where coffee is grown.
Straight after roasting, each bag is nitrogen flushed and sealed, so the coffee stays at its peak for up to six months.
Whole bean only.
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 (70% Geisha, 30% 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.
From Lyson's farm, this coffee made the journey north to Kenya, where it was lightly roasted on an ultra-precise Loring at African Coffee Roasters, just outside Nairobi. Roasting in Africa keeps more of the value, and the skilled jobs, on the continent where coffee is grown.
Straight after roasting, each bag is nitrogen flushed and sealed, so the coffee stays at its peak for up to six months.
Whole bean only.
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