Varietal(s): Bourbon & Kent
Processing: Fully washed and sun dried on raised beds
Roasting by hand we have more control, we are able to examine the beans as they progress through the various roasting processes, constantly checking their appearance the aroma and the time taken to reach our Full City Roast ‘5’ (medium dark roast).
Still good for varietal character, this roasting style produces a very full bodied coffee that gives a fruity full bodied sweet tasting cup with a little less acidic aftertaste than City roast.
This fully washed coffee was produced by various smallholder members of the Mlimani Ngarashi Cooperative, near the town of Mondul in the north of Tanzania.
After being harvested and delivered on the same day, the cherries are pulped by a single disc pulper and are then fermented anywhere from 3 to 5 days, depending on the climate. After being washed, the parchment is then dried on raised beds for 12-13 days, until optimal humidity levels are achieved.
The Mlimani Ngarashi Cooperative is a member of the Association of Kilimanjaro Specialty Coffee Growers (Kilicafe), a producer association that works throughout Tanzania to promote sustainable growing practices and improved cup quality. In part, because of their services, the Mlimani Ngarashi group has been able to invest in more stringent processing practices, which has significantly improved the quality of the coffee and has, in turn, enabled the group to begin selling their coffee on higher-priced export markets.