Malawian Green Coffee Beans

Malawian coffees are known for bright acidity, floral sweetness and tea-like smoothness — a refined, complex cup profile.

Mzuzu, Thyolo and Mulanje are the primary growing areas, offering diverse microclimates and rich volcanic soils.

Malawian beans often feature citrus, berries, and stone fruits, complemented by subtle florals and a clean, balanced finish.

Mostly washed, but small estates and co-operatives also experiment with honey and natural processing.

Light–medium for filter to highlight acidity and florals; medium for espresso to bring sweetness and balance.

It’s typically softer and smoother — less intense acidity but more balance and tea-like complexity.

Yes, they complement African and Central American coffees beautifully, adding brightness and clean fruit tones.

Store in airtight containers, away from light and moisture. Best roasted within 6–12 months.