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Tanzania Ilomba 坦尚尼亞 義隆巴

Quantity: 225g

Red Grapes. Dried Fruit. Black Currant.

Variety Kent
Region Songwe-Mbozi
Roast Level Light Roast

About this coffee :







The Ilomba Factory (washing station) was established in 2007 and is located in Ilomba Village, Mbozi district, on steep sloping hills of South Western highlands region of Mbeya. The water used for the processing comes from the Songwe river, which is 50m away.

There are 311 smallholder farmers who deliver small quantities of cherries to the AMCOS, or to collection centers in the nearby villages of Ululu, Idiwili, Mafumbo or Ilomba. The average farm size for producers delivering to the Ilomba washing station is half to two hectares. These mid-land dry farms have clay loam soil and are organic by default. 

The main season for this part of Southern Tanzania is end of May to July, with the coffee trees flowering between September and October. Coffee cherries are harvested by family members, then hand-sorted to remove unripe and overripe cherries before they are delivered to the washing station for processing.

The cherries are pulped either by hand or with a Penagos pulper. Skin and fruit pulp are removed before the machine grades the parchment in water as 1st or 2nd quality, determined by density. The parchment is fermented in water for 18-36 hours. Coffees are washed in channels and graded in water by density. The lower density (lower quality) will float and are removed, leaving only the denser and therefore higher quality beans which are separated as higher grade lots.

Parchment is then soaked in tanks on clean water for 8-12 hours before it is moved to the drying tables. Parchment is dried on raised beds in the sun for 8 - 14 days. The time depends on the thickness of the layers and temperatures. For the premium grades, they will continuously sort the parchment at the drying tables. Coffees are piled up and covered in shade nets or plastic during the hottest hours of the day and overnight.

This is the clean tasting Tanzania coffee that we love. Juicy red grape and black currant fruity sweetness, finish with a dried apricot aftertaste. A clean soothing cuppa perfect to enjoy on a lovely evening.

Brewing Recipe :

Brewing ratio 1 : 15
Ground coffee 16g
Total water 235ml
Water temperature 91ºc
Brew time 1.40 minutes
Roast Date 3rd of November