Tanzania - Mpito

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Honey, lemon and floral aroma. high acidity, medium body and sweetnes, syrupy smooth mouthfeel. Notes of fresh apricot, ruby grapefruit, grape, honey and tea. Clean finish.

Origin: Tanzania
Region: Mbozi
Provence: Western Prov.
Sub-Region: Ileje
Altitude: 1,608 masl
Varieties: Red Bourbon & Kent
Soil: Volcanic Spoil
Harvest: July- October


Similarly to Rwanda, Tanzania has only recently become recognised for its specialty coffee. With increasingly

better infrastructure, access to washing stations and farmer organization, Tanzania is now consistently producing

outstanding coffee in several different regions. The coffee landscape of Tanzania is complex with huge distances

between coffee growing areas and often rugged terrain. 90% of coffee producers in Tanzania are small-holder

farmers operating on farms between .5-3 hectares of land. Around half of the nations total volume being produced

in southern regions of Mbeya, Mbozi and Mbinga.

This particular lot is produced through Mpito Coffee Group in the village of Mpito. Started in 2012 with 14

members, the group has grown to 37 members as of 2016. The aim of the Mpito coffee group is to promote

interaction and information exchange between farmers on how best to increase production, and to also improve

the living standards, mental and physical health of those involved in this project. Mpito Coffee Group has

experience as slight decline in parchment volume from 26,500kg in 2015-2016, to 15,810kg in 2016-2017. One of

the dominant reasons for this drop in production appears to be issues with rainfall & climate changes. Soils in this

area are volcanic, slightly acidic and are rich in potassium and magnesium.

Coffee produced by the this group undergoes a process of wet fermentation in large cement tanks. Following

fermentation, the coffee is left to soak for a number of hours before being transferred to washing channels where

any remaining muselage is removed before drying commences. Drying tables/screen tables are used during the

drying process with a shade net installed during the hottest hours of the day to protect the beans from heat

damage. Fortunately the processing time of coffee drying in Tanzania aligns with the dry season, this makes it

easier for farmers to monitor the situation although of a night the coffee is still piled up & covered for protection.

The drying process takes approximately 12 to 14 days on the tables from commencement to completion.



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