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Tanzania Mpito Supreme AA/AB Washed

Origin Tanzania /

Altitude 1600 masl /

Crop Year 2017 /

Varietal Red Bourbon & Kent /

Product Code 5192

About Tanzania Mpito Supreme AA/AB Washed

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 0.5-3 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.

About Tanzania

Tanzania produces between 30-40,000 metric tons of coffee per year (70% Arabica, 30% Robusta). The three main Arabica growing regions are in the North/Kilimanjaro, Mbeya and the Matengo Highlands (Mbinga).

More than 90% of Tanzania’s coffee is produced by 400,000 smallholder farmers. Larger estates are found in Arusha, Kilimanjaro and Mbeya regions.

The harvesting season in Tanzania usually lasts from July to December, though slightly earlier in the case of Mbeya. Green coffee is sold either through the Moshi auction or direct to buyers. Coffee is shipped to buyers out of the major ports of Dar es Salaam and Tanga.