Meet Noel Nyirenda.
For over two decades he's been farming in Junju, northern Malawi, on a small farm he looks after with his family. At 1,500–1,600 metres, Noel grows Gesha, SL28 and Catimor 129, and this lot is a blend of 80% Catimor and 20% Gesha.
This is a natural process coffee. After harvest, the whole cherries are laid out on raised drying beds, and the beans dry inside the fruit. As they dry together, the sweetness of the cherry seeps into the bean, giving the cup a funky, fruity character.
From Junju, the coffee travelled north to Kenya, where it was lightly roasted at African Coffee Roasters, just outside Nairobi, then nitrogen flushed and sealed so it stays at its peak for up to six months.
Whole bean only.
Meet Noel Nyirenda.
For over two decades he's been farming in Junju, northern Malawi, on a small farm he looks after with his family. At 1,500–1,600 metres, Noel grows Gesha, SL28 and Catimor 129, and this lot is a blend of 80% Catimor and 20% Gesha.
This is a natural process coffee. After harvest, the whole cherries are laid out on raised drying beds, and the beans dry inside the fruit. As they dry together, the sweetness of the cherry seeps into the bean, giving the cup a funky, fruity character.
From Junju, the coffee travelled north to Kenya, where it was lightly roasted at African Coffee Roasters, just outside Nairobi, then nitrogen flushed and sealed so it stays at its peak for up to six months.
Whole bean only.
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