Mangwila Idunda

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Tanzanie-1kg-site.jpg

Mangwila Idunda

Medium acidity and sweet - Peach, pear, good structure

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Mangwila Idunda Coffee Farmers Group differs is a Central Processing Unit (CPU) : Structure defined by a group of coffee farmers that has decided to work together to process their lots at a communal processing site. A cooperative is usually a small business that buy cherries then process and sell the resulting lots, but due to a lot of corruption in Tanzania, more and more people are going towards this form of collaborative grouping. This also allow them to work together at different levels of their business such as installing new and better irrigations system on each other farms, therefore increasing quality.

Kent is a natural mutation of the Typica variety first discovered in India and then widely planted in Kenya before being brought to Tanzania. High yielding coffee tree, with Kenya-like cup-profile characteristics : Super juicy and funky, bright and sweet ; but not as sharp and acidic.

 

 
 
 
 
 
 

LOCATION

1650 masl
Mbozi, Songwe, Tanzania

HARVEST

May-July 2017

LOT / GRADE

AAA

CULTIVAR

Kent

CPU

Mangwila Idunda

MANAGER

Edwin Nyungu

FARMERS

The lot is from 20 small farmers, while the whole group counts 34.

 

PICKING & CARRYING

Cherries come from 20 smallholders, brought and sold to the cooperative. Farmers have to hand sort their production for unripes, overripes and floaters at the mill, defective cherries will be given back to the farmers, which they can sell to the local coffee market.

PULP PROCESSING

A small motorised pulper is used to separate the skin and pulpe from the bean, leaving the mucilage.

FERMENTATION

Concrete tanks are used to ferment the coffee with a traditional alternance of dry and wet-fermentation for up to two days, removing the mucilage.

DRYING

Coffees as parchment are sun dried on raised beds for two weeks.