Tanzania Peaberry – Kilimanjaro

Description

This coffee is a blend from various coffee producers from across the Kilimanjaro and Arusha regions. Some of the farmer groups where this coffee was sourced from include Usseri cooperative, Mrimbo Uuwo, and Ukibi Farmer’s Group. These groups come from districts in Kilimanjaro such as Hai and Arusha. The producers of this blend typically have farms between 1-2 hectares in size and intercrop with bananas and avocado. Many of the farms rely on organic means to fertilize their coffee. The coffee is fully washed and processed on the farms using locally made hand pulpers, buckets for fermentation, and dried on mats or raised beds. Once the parchment has dried, the farmers usually sell the parchment as and when they require money.

• Region: Kilimanjaro & Arusha
• Soil type: Volcanic
• Altitude: 1,100-1,700 meters
• Varieties: Kent, Bourbonl, N39, Comfact, Nyasa
• Processing: washed
• Drying: Sun/Patio
• Aroma: Chocolate
• Flavor: dark chocolate, fruit
• Aftertaste: Lingering, fruity
• Acidity: Bright, citric
• Body: rich, smooth, juicy