From Malawi to Edinburgh: The MF Coffee Project

From Malawi to Edinburgh: The MF Coffee Project

In Tbilisi, Parsek1 Merges Comic Books with Specialty Coffee

We take a look at how this innovative café has changed the face of comics and coffee in the capital of Georgia. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of Parsek1 When it comes to coffee and comic books, Japan is a longtime leader in the field. Manga cafés have been around for decades, combining […]


The First Women-Only Coffee Championships Held in Costa Rica

Feria del Café Frailes seeks to increase the gender diversity of coffee competitions. BY SUNGHEE TARKSPECIAL TO BARISTA MAGAZINE ONLINE Cover photo by Sunghee Tark The coffee industry has come a long way in the past 20 years, with innovations happening in many parts of the world and in different links of the supply chain. […]


Coffee News Recap, 2 Feb: Applications open for Australia’s Richest Barista 2024, De’Longhi reports 4.6% revenue increase after La Marzocco move & other stories

Every Friday, Perfect Daily Grind rounds up the top coffee industry news from the previous week. Here are this week’s coffee news stories. The word of the week is: expansion. Mon, 29 Jan AeroPress launches limited-edition Clear Pink brewer. The coffee brewer is made from the same Tritan material used in the standard Clear model. […]


Bypass coffee brewing: How can it improve extraction?

There is a lot of science to brewing coffee. Whether knowingly or unknowingly, we trigger – and try to control – an almost endless number of chemical reactions to achieve the perfect extraction. To do so, we have to tweak different variables – such as grind size, temperature, and coffee-to-water ratio – to get the […]

From Malawi to Edinburgh: The MF Coffee Project

The Potential of Augmented Reality Technology for the Coffee Industry

Join us as we explore the applications and trends of “augmented reality“ in the world of coffee. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Featured photo courtesy of Pixabay In the ever-evolving landscape of technology, augmented reality (AR) has emerged as a transformative force, blurring the lines between the digital and physical worlds. As we step into […]


How to Make the Best Coffee at Home By James Hoffmann: Book Review 

James Hoffmann’s new book, How to Make the Best Coffee at Home, is finally out, and is the perfect guide for both professionals and amateurs. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos by Tanya Nanetti James Hoffmann is one of the most recognizable people in the world of specialty coffee. His YouTube channel is both informative […]


Bypass coffee brewing: How can it improve extraction?

There is a lot of science to brewing coffee. Whether knowingly or unknowingly, we trigger – and try to control – an almost endless number of chemical reactions to achieve the perfect extraction. To do so, we have to tweak different variables – such as grind size, temperature, and coffee-to-water ratio – to get the […]


Is the World Barista Championship too exclusive & expensive for competitors?

There are a number of competitions in specialty coffee designed to test the skills and knowledge of industry professionals. However, many consider the World Barista Championship (WBC) to be one of the most esteemed and highly regarded events, acting as a platform to showcase excellence in the barista profession. There are many reasons to celebrate […]

From Malawi to Edinburgh: The MF Coffee Project

Oklahoma’s T3 Roasters Completes a Historic Opening

Oklahoma-based coffee company T3 Roasters has opened a flagship brick-and-mortar roastery and coffee bar called T3 Coffee Co., inside a thoroughly remodeled historic building in downtown Collinsville. The building is…


Lvl Up Coffee Hits High Scores In Normal, Illinois

Specialty coffee in the central Illinois town of Normal has reached a new stage of quality with the opening of Lvl Up Coffee Bar. Brought to life by coffee roaster…


Medium-sized farms play an important role in specialty coffee

For many consumers and industry professionals, specialty coffee and direct trade are inextricably linked. Building strong and mutually beneficial working relationships between producers and roasters is often seen as a cornerstone of establishing a truly sustainable supply chain. So with this association between specialty coffee and direct trade, there can be a narrative of smaller-sized […]


Congrats to the Top-Ranking Qualifiers at U.S. CoffeeChamps Denver

Dozens of coffee professionals competed at qualifiers this weekend in Colorado for coveted spots at the U.S. Coffee Championships next month. BY J. MARIE CARLANBARISTA MAGAZINE ONLINE Cover photo by J. Marie Carlan For competitive coffee professionals in the USA, the U.S. Coffee Championships are the place to be. Over the weekend, the second USCC […]

From Malawi to Edinburgh: The MF Coffee Project

From Malawi to Edinburgh: The MF Coffee Project

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

From Malawi to Edinburgh: The MF Coffee Project

We take a trip from North Carolina to Northern Malawi to Edinburgh, exploring the roots, roasts, and impact of the MF Coffee Project.

BY VASILEIA FANARIOTI
SENIOR ONLINE CORRESPONDENT

Photos courtesy of the MF Coffee Project

In the quaint village of Manchewe, Northern Malawi, a story unfolded when Cameron Mcallister made the life-altering decision to relocate from North Carolina to this picturesque corner of the world in 2013. Taking the reins of an off-grid eco-lodge perched on a cliff overlooking Lake Malawi, Cameron and his sister embarked on a journey that would intertwine their lives with the vibrant community and the MF Coffee Project.

Cameron Mcallister at the MF Coffee Shop in Edinburgh, Scotland.

From Cliffside Views to Coffee Adventures: MF Coffee Project

The idea of venturing into the world of coffee came up when Cameron decided to explore local coffee farms. What started as a quest for a local coffee supply turned into a profound connection with Lyson, a co-founder of MF Coffee Project and a seasoned coffee farmer. Together, they explored the enchanting smallholder coffee farms perched on rolling hills, cultivating a blend of crops within a harmonious ecosystem.

Inspired by the intimate connection smallholder farmers had with the land, Cameron envisioned a shift from treating coffee as a commodity to cultivating specialty coffee with a unique narrative. “Visiting these farms felt like stepping into a magical world. It revealed the challenging truths of the coffee industry and the untapped potential of smallholder farmers,“ Cameron says.

Lyson (left) of Nkhota village and Noel Nyrenda (right), pioneers of the MF Coffee Project.

Empowering Communities Through Coffee

Recognizing the challenges faced by local farmers, particularly in Lyson’s village of Nkhota, Cameron and the Tiko Coffee Collective envisioned a communal washing station in 2016. Designed by Lyson, this station aimed to empower farmers and breathe new life into the dwindling coffee-farming tradition.

The Tiko Coffee Collective, comprising 48 farmers, became the cornerstone of MF Coffee Project. Noel Nyrenda, an experienced local coffee farmer, joined forces with Lyson and Cameron, laying the foundation for a collective that would shape the future of coffee in the region. “Our focus was to bring a direct link to the harvest, embodying the true essence of specialty coffee,“ Cameron explains. “The prevalent approach of treating coffee as a commodity was flawed for smallholder farmers. We firmly believed in their ability to cultivate something extraordinary.“

A snapshot of the communal washing station in Nkhota.

Roasting Adventures in Scotland

In 2020, Cameron and his sister handed over the eco-lodge to a couple of former Peace Corps volunteers, marking a pivotal moment. The transition allowed them to fully embrace their roles as coffee enthusiasts, leading to the establishment of MF Coffee Shop in Edinburgh, Scotland. Scotland’s vibrant coffee scene and progressive ethos provided the ideal backdrop for roasting MF coffee.

Reflecting on their journey, Cameron says, “Roasting coffee in Scotland became a natural progression. The goal was to independently bring our exceptional coffee to international markets and redefine our role in the coffee supply chain.“ A successful pop-up at Summerhall, an eclectic arts venue, led to the permanent takeover of the coffee shop, aligning perfectly with their mission to roast coffee and connect with MF enthusiasts.

Local community members are engaged in various activities around the coffee farms.

Impact Beyond the Bean

The MF Coffee Project has made a tangible impact on the lives of the locals. Cameron’s involvement in the Chipopoma Power NGO initiative, harnessing hydroelectricity from Manchewe Falls, brought renewable electricity to over 100 homes, businesses, and a local school. Entrepreneurs emerged, powered by renewable energy, while students benefited from improved study conditions, and deforestation decreased with the shift to electricity.

Looking ahead, the MF Coffee Project aims to construct a dry mill, adding further value to the coffee’s origin. By utilizing hydroelectricity and embracing sustainable practices, the project strives to be an environmentally conscious coffee producer. “Our commitment goes beyond curating unique coffee varieties,“ Cameron says. “We prioritize environmentally friendly practices, resist monocropping trends, and ensure our collaboration with Tiko remains the driving force behind our existence.“

A glimpse into the future, as the MF Coffee Project plans the construction of a dry mill, leveraging hydroelectricity and sustainable practices to further add value to the coffee’s origin.

The MF Coffee Project, with its roots in Northern Malawi and branches stretching into the vibrant coffee scene of Edinburgh, is a testament to the fusion of passion, sustainability, and community. From North Carolina to Northern Malawi and on to the streets of Edinburgh, this journey is yet another example of how coffee binds us together.

ABOUT THE AUTHOR

Vasileia Fanarioti (she/her) is a senior online correspondent for Barista Magazine and a freelance copywriter and editor with a primary focus on the coffee niche. She has also been a volunteer copywriter for the I’M NOT A BARISTA NPO, providing content to help educate people about baristas and their work. You can follow her adventures at thewanderingbean.net.

Subscribe and More!

December 2023 + January 2024 Issue cover

Out now: It’s the December 2023 + January 2024 issue! Read it for free with our digital edition. And for more than three years’ worth of issues, visit our digital edition archives here.

You can order a hard copy of the magazine through our online store here, or start a subscription for one year or two.

The post From Malawi to Edinburgh: The MF Coffee Project appeared first on Barista Magazine Online.

From Malawi to Edinburgh: The MF Coffee Project

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

From Malawi to Edinburgh: The MF Coffee Project

Shopping cart0
There are no products in the cart!
Continue shopping
0