From Malawi to Edinburgh: The MF Coffee Project

From Malawi to Edinburgh: The MF Coffee Project

Understanding the Process: Anaerobic Processing

We continue our series on fermentation with a look at the anaerobic process, which has quickly become a favorite in cafés worldwide. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Bram de Hoog for Ally Coffee A simple cup of well-brewed coffee can have endless variations of flavors and aromas. These are closely linked to […]


How to roast anaerobically fermented coffee

Among the many different kinds of experimental processing methods, anaerobic fermentation is perhaps the most popular and intriguing. Interest in this processing technique is only growing, with more and more anaerobic fermented coffee available in cafés and roasteries around the world. Moreover, of all the advanced processing methods, this particular technique has one of the […]


Test Drive: The Linea Micra Espresso Machine from La Marzocco

Ready to find out how La Marzocco’s Linea Micra measures up? Read on for our full Test Drive review!  BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of Vasileia Fanarioti  The Linea Micra espresso machine by La Marzocco is the newest addition to their impressive line of home espresso machines. I was lucky to get my […]


4 Cool Cafés to Try Out in Kuala Lumpur

The Malaysian capital is often visited in a hurry, but visitors who take the time to explore will discover a welcoming city, thanks in part to its friendly specialty cafés. BY TANYA NANETTI SENIOR ONLINE CORRESPONDENT Photos by Tanya Nanetti Kuala Lumpur, the capital of Malaysia, is often a stopover on vacations, quickly left behind […]

From Malawi to Edinburgh: The MF Coffee Project

Understanding the Process: Koji Fermentation

Continuing our series on coffee processing, we learn about koji fermentation, a unique process usually associated with the brewing of sake. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Forest Coffee If brewed properly, a cup of coffee can offer countless variations of flavor and aroma. The quality and complexity of these attributes depend on many different […]


10 Minutes With Helena Oliviero: Part One

We talk with coffee champion and Q Grader Helena Oliveriero about her career, her life in Colombia, and what it means to be a young woman in the male-dominated coffee world.   BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Featured photo courtesy of Helena Oliviero Helena Oliviero, originally from Tuscany, Italy, is 28 years old, but already she […]


Interest in coffee & health is rising – what do consumers need to know?

There is a wealth of scientific research available about the many health benefits of coffee – as well as the undesirable side effects of drinking too much. But like all fields of science, research about the impact of drinking coffee on human health is ever-changing as we uncover new findings.  Interestingly, the continuous discovery of […]


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

Book Review: From Nerd to Pro, by Patrik Rolf

From Nerd to Pro: A Coffee Journey is an autobiography by roaster, café operator, and coffee competitor Patrik Rolf sharing his coffee journey. BY TANYA NANETTI SENIOR ONLINE CORRESPONDENT Featured photo by Tanya Nanetti I’ve read plenty of books on coffee over the years: manuals on how to brew great coffee at home, books on […]


PRF El Salvador announces speakers and panellists

Following a call for applications in October 2022, Producer & Roaster Forum (PRF) has announced its first speakers and panellists for PRF El Salvador. The two-day forum will be held on 16 and 17 March 2023 at the Salamanca Exhibition Centre in San Salvador. The event is set to return to El Salvador after it […]


Breaking New Ground: A Sicilian Coffee Plantation, Part 2

The Morettino family has successfully cultivated a coffee plantation right in Sicily. Next on the agenda: making the island an international coffee hub. BY JOSEPH PHELANSPECIAL TO BARISTA MAGAZINE ONLINE Feature photo by Tomas Anton Escobar via Unsplash Editor’s note: Check out part one of this story here. Andrea Morettino’s family has proven that coffee […]


Understanding the Process: Carbonic Maceration

Continuing our series on coffee processing, we learn about carbonic maceration—a unique, newer processing method. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Cafe Imports Editor’s note: Check out more entries in our “Understanding the Process“ series here. The rise of the specialty-coffee scene has helped many people understand that talking about coffee as something […]

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.

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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

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