High Grown and sustainable coffee produced by the Smallholder Coffee Farmers Trust (SCFT) in the Northern highlands of Malawi. MCPCU was set up in 1979 as a parastatal. Ownership was transferred to the coffee growers in 1999.
Misuku Hills – In Chitipa District bordering Tanzania, coffee grows at altitudes up to 2000 meters above sea level.
Phoka Hills – In Rumphi District, where Dr Livingstone camped near the Nyika National Park – coffee grown at altitudes up to 1700 meters.
Viphya North Hills – Grassland Plateau overlooking Lake Malawi; (1600 meters).
Nkhata Bay Highlands – coffee grown at altitudes up to 1600 meters.
South East Mzimba – beautiful undulating hills overlooking Lake Malawi, (1200m).
Almost 80% of the coffee is grown on terraces. Average rainfall is between 1500 and 2000mm p. a. Temperatures range between 10 and 25 degrees Celsius. Yields are approx 3kgs of cherry per tree. Minimal use of inorganic fertilizers and chemicals is practiced producing high quality coffee. Flowering starts in October, coffee ripens in April, with harvesting from May to October.
Agaro, Bourbon & Geisha are commonly grown and lately some quality Catimors.
Cherries are harvested at dawn and brought to pulperies before early afternoon. Careful washing and grading is carried out on the same day before the wet parchment settles into separate fermenting tanks.
Fermented coffee is dried on raised tables enabling the beans to turn a shade of greyish blue favoured by roasters. The parchment is transported to the central hulling plant at Mzuzu and sampled for moisture content, green grading, roast assessment and liquoring prior to hulling.
Coffee is transported through Mozambique for shipment from Port of Beira on the Indian Ocean.