Coffee Processing
We have been working hand-in-hand with smallholder farmers to refine coffee processing techniques that not only bring out the best in flavor but also serve the community and the environment.
After years of experimentation with various methods, one stood out above the rest: the natural process.
Why Natural Coffee Processing Works Best in Ntchisi
Through direct collaboration and on-the-ground experience, The Commonage has found that natural coffee processing is the most suitable method for the coffee grown in Ntchisi. Unlike washed or honey processing, the natural method allows the coffee cherries to dry slowly under the sun.
This technique has proven ideal for highlighting the bold, chocolaty flavors that define Ntchisi’s coffee, while adding enhanced body and natural sweetness. The result is a cup with depth, richness, and a smooth, satisfying finish - a flavor profile that resonates with both seasoned coffee drinkers and specialty roasters around the world.
A Water-Saving Solution for the Dry Season
Natural processing isn’t just about flavor. It’s also about sustainability. Malawi’s coffee harvest typically takes place during the dry season, when access to water is limited. Unlike washed methods that require large amounts of water to ferment and clean the beans, the natural process requires virtually no water, preserving this precious resource for other essential community needs such as drinking, cooking, and irrigation.
By choosing the natural method, The Commonage and its partner farmers are helping to protect water security in Ntchisi - an area where every drop counts.
A Carefully Monitored Drying Process
Quality control is key to producing exceptional naturally processed coffee. At The Commonage, the drying process is closely monitored from start to finish. Coffee cherries are spread in thin layers on raised drying beds and turned regularly to ensure even drying and prevent mold or over-fermentation.
After about three weeks of careful sun-drying, the cherries reach the ideal moisture level and are ready to be hulled and stored, preserving the integrity of the bean until it’s time for export or roasting.