Malawi
Wow, 2000 meters, many amazing varieties, volcanic soil, and now, better processing facilities. What is the limit to the potential here for these coffees? If we can separate out top lots and pay a premium for these, and especially if we do not degrade the remainders that are sold as just washed coffee, what’s not to like?

The newness is specialty coffee returning home. Yes, we all know that Kenyans are specialty, and fine Ethiopians have been coming out for a long time, but in many parts of Africa the very concept of boutique coffees is just starting. This is an undiscovered continent, even though coffee has been cultivated here for centuries.

Presorting

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