Phoka, Malawi

This Malawi is the perfect choice for both pour-over and batch but its complex versatility of palate renders it a great contender for all brewing methods. Its initial off-dry fruity body and lingering florality is Riesling reminiscent and the broadening smooth milk chocolate and caramel tones bring everything to a wholly satisfying conclusion. This coffee takes your palate on a journey from one end of the flavour spectrum to the other and ticks all the boxes along the way.  

For many years the farmers of the Phoka Hills region were part of a number of different national coffee associations in Malawi. However, these organisations were often plagued by financial mismanagement that resulted in poor reinvestment and support, as well as delays in much needed payments to the farmers. So, in 2019 the local farmers took matters into their own hands and founded the Phoka Coffee Cooperative.  

The Cooperative is divided into 36 different centres across thirteen zones within the region. Each local area has a nominated director who acts for his constituent farmers and their interests to ensure equal representation for all. In addition to the thirteen directors, the board is headed by current chair Dave Nierenda and supported by seven secretariats. Each secretariat brings a unique skill set to help support and develop the Cooperative and its prospects. These include Jack Nkhata, Phoka’s Development Manager, who reached out to our friends at Omwani and without whom this partnership would not have been possible. 

With their heavy focus on regenerative farming, sustainability and equity lie at the heart of everything the Cooperative strives to achieve. Regular training sessions are also offered on the latest developments in coffee cultivation and processing practices to ensure their farmers stay ahead of the trend in producing exemplary coffee.  

Once the coffee cherries have been picked, they are transported to the Cooperative’s partner organisation, Satewa Tea and Coffee, who provide the mills and grading facilities in addition to organising export logistics on behalf of the farmers. 

As is traditional throughout much of East Africa, the cherries are dried still within their parchment, a natural cellulose layer that surrounds the bean, before undergoing processing at the washing station and then onwards transport to be hulled, graded, and exported.