In the beginning of the 60’s, the International Coffee Organization (ICO) established an identity code for each exporting country that, followed by the exporters code and the loading/shipping number, is stamped since then in each bag of coffee. As a small tribute to the history of the bag of coffee, Cafés El Magnífico wants to contribute perpetuating this traditional numeration.
MALAWI SATEMWA -ORGANIC & FAIR TRADE
Malawi
109
Satemwa Coffee Estate
Satemwa Coffee Estate
Satemwa
Thyolo
1000-1200 m.a.s.l.
Red Caturra and red Catuaí
Washed
0,30 € / cup of coffee

MALAWI SATEMWA -ORGANIC & FAIR TRADE

From 38,00 to 38,00

Clear
COFFEE CUP COST AT HOME
Do you know what it costs you a quality coffee prepared at home?
Using 8 grs. (customary measure) drink a cup of this extraordinary coffee for 0.30 €.
THE FARM
In the early 20’s, the young Scot MacLean Kay bought his first piece of land in the Shire Highlands, south Malawi for the cultivation of tea. The property has remained in the hands of the Cathcart-Kay family,whose third generation runs the family today.
Satemwa planted their first coffee trees in the 70’s and to this day they concentrate in microlots of old varieties like Geisha, yellow and red Catuaí, Caturra under 52 hectarea of harvest. The coffee is hand picked between may and september and all the process of fermentation , drying, removing the “pergamino” sorting and classifying is done on the same farm.

SOCIAL RESPONSIBILITY

The company reverses part of its profits to the development of the territory through education and the access to health. Satemwa clinic provides profesional medical services to all their employees and their families and also all the students of primary school. An ambulance is available to take to the hospital in the district of Thyolo anyone who is ill.
PROCESS
PROCESS
After picking, the cherries are taken for wet processing where the pulp is removed in order to eliminate the major part of its layer of skin and pulp. The coffee is introduced in tanks of clean wáter where through fermentation all remains of pulp are eliminated. This process of fermentation in addition to “cleaning” the parchment, also helps to convert sugars in acids.
Later on the beans are washed to get rid of the remaining residues which is the last stage before laying them on the patios for sundrying.

CUPPING NOTES
Fragrance of chocolate and caramel. Chocolate and almond aroma. Sweet taste and mellow body. Floral and fruity

ORIGIN
Coffee was introduced to this former British colony in the 1890s, complementing an agricultural economy that was controlled to meet the needs of the empire and its various properties: cotton and tobacco were grown alongside tea, peanuts, coffee and wood. Coffee was difficult to sell at the time due to poor management, weather obstacles and a saturated market. It was for this reason that commercial cultivation did not gain an immediate foothold in this country as it did in Kenya, another African nation where coffee was introduced relatively late. It was not until the country achieved independence and the combination of land redistribution and the emergence of organized cooperatives that coffee was valued as a way of life to obtain a stable economic future for producers.
Today, coffee is still produced on a mix of large private properties and small 1 to 2 hectare parcels by small producers who use centralized benefits to deliver, sell and process their yield. The country is landlocked, but its size and vibrant export economy make logistics somewhat easier and more reliable than in other countries without similar ports such as Rwanda and Burundi. Specialty coffee is also gaining strength, especially as growers plant and differentiate between coveted varieties like Gesha / Geisha, SL-28, and various Bourbon derivatives, along with Catimor that produces well and is robust, but generally of lower quality.