Description
TANZANIA MBEYA MBINGA
This coffee was curated by Taylor Winch Tanzania, which works closely with the coop leaders and individual farmers offering technical and agronomic support.
The Iyenga Cooperative currently has 172 smallholder members and a combined production of 45 metric tons of green coffee. Iyenga took 1st place in the 2018/19 Tanzania Coffee Board, Taste of Harvest Competition.
The Mwalyego Cooperative was registered in 1993 and currently has 164 farmers. Since they started their partnership with Taylor Winch they have been able to make considerable improvements year after year. In 2018 Mwalyego took 6th position in the 2018/19 Tanzania Taste of the Harvest competition.
The Kimuli Cooperative was started in 1993 serving 9 villages with 3 washing stations. In 1998 they started working with Taylor Winch on agronomy training, processing and certification. They are focused on quality and continue to invest in and improve their 3 washing stations.
Mbeya is known as the “bread basket” of Tanzania, since it’s where most of the country’s food is grown. The weather is cooler here, because of the altitude; the rains are consistent from October through April; and the soils is loamy volcanic ash, which provide a good foundation for coffee production. Mbinga District is one of the five districts in the Ruvuma Region of Tanzania. It is bordered to the east by Songea Rural District and Songea Urban District, to the south by Mozambique, to the west by Lake Nyasa and to the north by the Njombe Region.
Product image by: Ben and Gab via Flickr
COFFEE STATS
Acidity: Medium
Body: Heavy
Altitude: 1660 masl
Process: Washed
Varietal: Bourbon, Kent, Nyasa
Producers: Iyenga, Mwalyego and Kimuli Cooperatives
What We Taste: Dark Chocolate, Grape, Molasses, Raspberry
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