from 8.00

Producer: 239 small producers forming the Iyela Coffee Group

Region: Mbozi
Altitude: up to 1900 masl

Varietal: Kent
Process: Washed

Cup profile: Juicy, redcurrant, boiled sweets

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The Iyela Coffee Group is the formation of 239 small scale farmers who have come together to process their cherry at a communal processing site, this is commonly known as a CPU (Central Processing Unit). This has become quite common in Tanzania as the traditional Cooperative structure has been subjected to much corruption and manipulation by those in power. Iyela was founded by Rashid, a successful entrepreneur and coffee farmer, the CPU was formed in 2011.

The farms that are a part of the Iyela Coffee Group range in altitude from 1800 to 1900 meters above sea level. There are three supervisors working with the group full time to help them implement good quality protocols, Joshua Kasekwa, Issa Mwashiuya and Issaya Mwamgunda. Previously the coffees here were processed as semi washed coffee, however this has been the first year of processing fully washed coffees for Iyela.

After the picked cherries are delivered to the CPU they are hand sorted and only the ripe cherries are then depulped in a manual pulper. The parchment is then fermented in tanks for 24-36 hours, weather dependant, and then washed and graded in channels. After grading the parchment is soaked for 8 hours before being dried on raised beds, during the drying process the parchment is being handpicked by casual labourers and volunteering farmers, to remove all the defects.

The dry mill that hulls this coffee separates the screen sizes of the green beans in a slightly different way to what we are familiar with and in the case of this lot we get a AAA grading. This means the screen size here is only 19.