• A hand holds the side of a glass pour-over coffee maker with a black filter base, showing coffee dripping into a glass carafe on a scale in a warm indoor setting.
  • Text on a blue background: "Bright & Fruity Ethiopia"
  • A solid turquoise color block with centered black text reading: 'JASMINE FLORALS, LEMONADE, CANDIED LEMON, LEMONGRASS, WHITE PEACH'.
  • Text on a blue background: "Malawo, Daye Bensa"
  • A solid turquoise color swatch with black text reading 'VARIETY' and '74158' centered on the image.
  • Text 'PROCESS WASHED' on a teal background
  • Logo with the word 'Harmony' on a teal background
  • Close-up of a coffee filter with coffee grounds inside a coffee filter.
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Harmony Coffee Roaster

MALAWO

£12.95 GBP
£12.95 GBP
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Washed Ethiopian 74158

Malawo is an extraordinary washed Ethiopian coffee, produced by smallholders working with Daye Bensa in Sidama. These 74158 coffee beans deliver bright citrus acidity, a silky body and elevated jasmine florals.

Flavour Characteristics

  • Best As: Filter Coffee and Black espresso-based drinks
  • Flavour Profile: Jasmine Florals, Lemonade, Candied Lemon, Lemongrass, Peach

Origin & Producer Details

Producer: Malawo Smallholders
Organisation: Daye Bensa
Origin: Sidama, Ethiopia
Growing Area: Malawo, Arbegona
Variety: 74158
Process: Washed
Sourced Via: Coffee Legends

Suitable For & Recommended Rest

Suitable for: Espresso and Filter Brewing

Recommended rest: For the best-tasting results, we recommend brewing this particular coffee 24–50 days off roast. Read our full guide to resting coffee.

About Malawo

This is the third time that we have featured coffee produced by smallholders working with Daye Bensa. This particular lot was grown across small plots surrounding the village of Malawo, within the district of Arbegona in Ethiopia’s Sidama Region.

Coffee is the principal cash crop for many farming families in Arbegona, although farmers commonly cultivate it alongside sugar cane, enset—sometimes known as false banana—spices and vegetables. The area’s cool climate, substantial rainfall and dense vegetation slow the maturation of the coffee cherries, supporting the development of dense seeds with pronounced sweetness and aromatic complexity.

Daye Bensa is a family-run coffee producer and exporter founded by the brothers Assefa and Mulugeta Dukamo. The organisation has more than 20 years of experience and works with smallholder farmers through an extensive network of washing stations across Ethiopia’s coffee-growing regions. Across its wider operation, Daye Bensa reports working with approximately 2,500 member farmers alongside operating 71 washing stations, four coffee farms and 11 dry mills.

Washed Processing

Farmers deliver ripe coffee cherries to Daye Bensa’s washing station, where they are floated in water to remove lower-density and unsuitable fruit. Once sorted, the selected cherries are depulped before the parchment coffee is spread across raised African drying beds fitted with mesh nets.

The coffee is dried for approximately 12–15 days, depending on weather conditions. During this period, the parchment is turned every 30 minutes to encourage consistent airflow, promote even drying and protect the clarity of the finished cup.

This careful processing complements the natural characteristics of Malawo’s 74158 variety, resulting in a particularly clean and expressive coffee with jasmine-like florals, vibrant citrus and delicate stone-fruit sweetness.

The 74158 Variety

74158 is an Ethiopian coffee selection commonly associated with the Jimma Agricultural Research Centre, usually abbreviated to JARC. It is also frequently identified as Krume 74158.

The first two digits refer to the year of its selection work—1974—when researchers evaluated indigenous Ethiopian coffee populations for desirable characteristics such as cup quality, productivity and resistance to coffee diseases.

Following selection, successful varieties were propagated and distributed to coffee-growing communities. Today, 74158 is prized for the clean florality, citrus character and stone-fruit sweetness it can produce.

How to Brew This Coffee

Dial In With Accuracy

Because this coffee is expressive and extremely floral, accurately measuring your dose and yield will help you hit the sweet spot. We strongly recommend using a reliable scale — see our guide to the best coffee scales and our bench favourite, the Felicita Parallel.

Brewing Tips

  • Rest window: Follow the recommended 24–50 days off roast for the best clarity and balance.
  • Filter brewing: Start with a 1:16–1:17 ratio and a medium-fine grind, adjusting to balance the coffee’s floral notes and citrus intensity.
  • Espresso: Start with a longer ratio, such as 1:2.2–1:2.4, to showcase the coffee’s floral aromatics, citrus character and sweetness.
  • Starting recipe: Orea V4, 15.5g coffee, 250g water, target brew time of approximately 2:20.

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