This Tanzania comes to us from the Southern region of Songwe, primarily from Mbeye and Mbinga. Prior to the development of Agricultural Marketing Co-operative Societies (AMCOS), most of the coffee exported from Tanzania was grown in the North. AMCOS created a pathway for smallholders to develop cooperatives, like this one in Hezya, founded in June 2017 with just 50 members - now 295. This coffee is grown at 1590-1671 MASL and farmers, often with less than 1 hectare of land, utilize a shared mill to harvest, sort, de-pulp and wash their cherries on the same day before being sun dried on raised beds for 9-10 days.
Luckily, through the Kilimanjaro Smallholder Revival Project, practices, cultivars, and profiles particular to Southern regions are being protected, preserved and shared.
Fragrance of ripe tomato up front with a honeyed aroma and big, juicy body.
We’re tasting blood orange, butterscotch, date and sencha
Region - Songwe
Varietals - Kent, Bourbon, N39 and local varieties
Process - Washed
