Savoir faire
Our values

Expertise

Our profession: roasting

FROM PLANTATIONS TO CUPS QUALITY IS BORN FROM STRICT STANDARDS

What is Malongo's secret? How does it always manage to offer the highest quality? Malongo fully understands the coffee world and potential production methods and only selects the best. Malongo then keeps a close check on each stage in the process from start to finish! Detailed recipes…
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Nobles terroirs

Choose a coffee grown in the noblest production areas

RESPECT FOR THE PRODUCT

Malongo offers coffees grown using traditional farming techniques in the shade of high-altitude plantations. Each cherry is picked by hand, to ensure that only fully mature ones are harvested. Malongo generally uses a “wet process” extraction method, which is the best available method, if followed by extremely careful drying.

Coffee culture
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PROVIDE THE VERY BEST TRANSPORT AND STORAGE CONDITIONS

OUR BEANS ARE MUCH LIKE RAW DIAMONDS

Coffee is transported in hemp sacks stacked in insulated containers. The product can breathe during shipping. As the coffee is protected from external aggressions, it retains all of its taste. After the origin is checked, the coffee is carefully tasted by quality managers and then stocked in storage silos.

We re-use these recyclable sacks, as per our sustainable development policy. Their natural composition and solidity are appreciated by many local farmers.

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Goût torréfaction
The taste

The irrefutable proof that our attention to detail makes all the difference! Exceptional properties, traditional farming, hand picking, slow roasting and regular checks… all combine to produce a Malongo coffee with its unrivalled aromas!

Torrefaction

The best roasting method

TRADITIONAL ROASTING

This slow and traditional method is our trademark, our signature. The green coffee is delicately baked. The best possible roasting method is used for all Malongo coffees: “using traditional techniques over 20 minutes”. Thanks to the guidance of an expert roaster, this method brings out the true finesse of the aromas of the greatest Arabica coffees. Green coffee beans are then delicately baked and air-cooled. Malongo coffees never titrate more than 2% humidity thanks to this process.

 

Roasting
Every single coffee is unique, just like every roasting session.
Every single coffee is unique, just like every roasting session.
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QUALITY LABORATORY

While we are demanding when we select the quality of our coffees in our producing countries, we are also demanding throughout the process and this requirement is particularly critical at our plant. Coffee is an agricultural product, a living product, and a regional product. It naturally obeys the seasons and flavour and other characteristics will vary between harvests.

 

In order to produce a flawless final result, our quality team backs up the production unit. The quality team carries out regular, strict and indispensable tests in its laboratory. As our staff are well aware, you cannot achieve excellence without being demanding.

Innovation
Trying new ideas, adapting and growing
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