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BeanCurious Coffee

#38 Malawi AB+

#38 Malawi AB+

  • Washed Processing
  • British Misison Varietal
  • 1200m Altitude
HK$88.00
HK$88.00
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*Full tasting notes below
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  • About this Coffee

    Malawi AB+
    Rainforest Alliance Certified

    This is our first rainforest alliance certified coffee! Following our core beliefs that coffee should not only be delicious, it should be sustainable.

    The AB+ in the name refers to the size of the bean. There are 7 sizes in the African sizing system with E being the largest (and rarest) bean. The 2nd largest bean is AA, like our Kenyan AA. AB+ is one more step down.

    The logic behind this rating system is that the larger the bean, the longer more slowly the coffee cherry developed, translating to a more complex, desirable taste.

  • Tasting Notes

    Dark Roast
    Raisin cake, dark chocolate, caramel

    Roaster's Choice
    Lemon, brown sugar, caramel, a hint of chocolate

    Light Roast
    Floral tea, citrus, Sugar cane

     

    Details

    • Home Compostable Packaging
    • Organic & Ethically Sourced
    • Always Free Shipping
    • Roasted Fresh in HK Every Week!

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How to Brew It

20g Coffee : 300ml of water

For easier math, we recommend a ratio of 20g of coffee per 300ml of water. If you are doing a drip method, aim for your grinds to be about the size of coarse salt.

Read our detailed process

Tips

Resting Your Coffee

Right after roasting, coffee needs some time to chill for a minimum of three days. Our roasting cycle ensures that when you receive the beans, it’ll have rested the minimum needed. However, the flavours will continue to improve over a time. How long? Well that depends on the roasting level you ordered.

Tips

Peak Flavor Time

Your coffee will taste best depending on the roast level:

Light: 7-9 days after roast date
Roaster’s Choice: 5-7 days after roast date
Dark: 3-5 days after roast date

But every bean and person is different so please experiment and find what works for you!

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No Pre-Ground Beans?

Unfortunately no. The second you grind, you expose your beans to the nemesis of delicious coffee: oxygen. Grinding introduces so much oxygen that your coffee may stale before you receive it.

To ensure you get the best tasting coffee possible, we recommend you to buy a grinder.

View our grinders