When one thinks of African coffee, Kenya or Ethiopia immediately come to mind: vibrant citrus notes, floral aromas, lively acidity. Malawi, however, breaks with these expectations. The coffees from this small landlocked country surprise with a heavy, complex, and sweet body.

Malawi at a glance: Small, mountainous, unique

Malawi is one of the smallest countries in Africa – only about 118,000 km², roughly one-third the size of Germany. Tucked between Zambia, Tanzania, and Mozambique, the country is geographically unremarkable. But for coffee lovers, the Great Rift Valley, which runs through the country like a vascular system, is particularly important. The elevation changes are enormous: while the shore of Lake Malawi lies at about 470 meters, the best coffees grow in the Misuku Hills in the north at over 2,500 meters – one of the highest growing regions worldwide. This altitude brings slow growth, perfect sun exposure, and cool nights – ideal conditions for dense, aromatically complex beans.

AA, AA Plus, and the "Kenyan Heritage"

Coffee connoisseurs in Malawi will encounter familiar designations like AA or AB. The reason: Malawi has adopted the Kenyan grading system, which originally sorted beans by size.

• AA: The largest beans (Screen 17/18, approx. 7.2 mm diameter). Even roasting, often from the strongest plants.

• AA Plus (+): A quality seal in addition to size. The lot performed exceptionally well in the cup (cupping) – more complex acidity, special sweetness.

• AB: Blend of Screen 15/16. Smaller beans, often more intense in flavor.

Difference to Kenya: Kenyan AAs shine with their lively, sometimes zesty acidity. Malawian AAs, however, are usually soft, balanced, sweet, and full-bodied.

The Varietals: Geisha, Nyasa, Catimor & SL28

Malawi offers an exciting range of varietals:

Geisha: Cultivated since the 1960s, long before Panama started the hype. Malawian Geishas are less "perfumed," but rather honey-sweet and full-bodied.

Nyasa: Local Typica selection. Susceptible to diseases, but at high altitudes in the Misuku Hills, it delivers exceptional cup clarity.

Catimor: A hybrid varietal of Timor and Caturra, bred for high disease resistance and stable yields. Widely cultivated in Malawi, it produces robust beans with a medium body and light fruity sweetness – perfect for larger production volumes.

SL28: The legendary Kenyan variety, cultivated in selected locations in Malawi. Known for complex acidity, berry notes, and elegance. SL28 brings a refreshing, lively dimension to Malawian coffees, perfectly complementing softer, sweeter beans like Nyasa or Geisha.

Production: Estates vs. Smallholders

Coffee production in Malawi is divided into two types:

Large Estates (South): Companies like Sable Farms or Pamwamba produce on vast areas, often under the shade of macadamia trees.

Smallholder Cooperatives (North): Around Mzuzu, small farmers organize themselves. Micro-lots are created, hand-picked and competitive.

Sensory Profile: How does our AA Plus Pamwamba from Malawi taste?

Our AA Plus Pamwamba comes from the Southern Thyolo District, one of the country's most traditional growing regions. The plantations are located between 920 and 1,100 meters above sea level, in hilly valleys with fertile soils and partially preserved indigenous forest. The varietals are Catimor and SL28, and the beans are washed processed. The cup reveals a complex profile: notes of black tea, nutmeg, and dark chocolate combine to create an intense body. The sweetness is subtle, the acidity mild – a balanced coffee for those seeking fine taste without excessive acidity.

Only two bags of the micro-lot are still available – while supplies last. Available at the espresso bar in Tempelhof and online.