Iwalanje

$19.00 – $90.00

SMALLHOLDER FARMS
MBOZI, TANZANIA

Black Currant, Herbaceous, Lime Zest

 

Founded in 2018, Iwalanje Agricultural Marketing Cooperative Societies (AMCOS) began by collecting coffee from smallholders processing coffee on their individual plots. In 2022, they expanded their operations by establishing a washing station to produce fully washed coffees. AMCOS also streamlines the delivery of coffee cherries from smallholder farms to processing stations.

This coffee, sourced from 273 smallholders in the Mbozi District of Tanzania’s Songwe Region, is grown in clay loam soil, primarily featuring Bourbon derivatives (N39, KP423). During the harvest, coffee cherries are delivered daily, immediately pulped, and graded. They undergo fermentation for 24-48 hours, are washed, soaked, and then sun-dried on tables for 8-14 days.

All of this creates a delightful flavor profile of black currant, lovely herbaceousness, and a pop of lime zest.

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Description

Harvest Details

Every coffee has it’s own unique qualities. Along with the roast profile these factors also contribute to what makes Riripa special:

PROCESS

Washed

VARIETY

Bourbon (KP434, N39)

ELEVATION

1450–1600m

LOCATION

Mbozi, Tanzania

PRODUCER

Smallholder Farms

TASTING NOTES

Black Currant, Herbaceous, Lime Zest

PARTNERSHIP & REGION

Established in 2018, Iwalanje Agricultural Marketing Cooperative Societies (AMCOS) initially focused on collecting coffee from smallholders processing on their own plots. By 2022, they had expanded to include a washing station for fully washed coffees and streamlined the delivery of cherries from farms to processing stations. This coffee, sourced from 273 smallholders in Tanzania’s Mbozi District, is grown in clay loam soil, primarily featuring Bourbon derivatives (N39, KP423). During harvest, cherries are delivered daily, pulped, graded, fermented for 24-48 hours, washed, soaked, and sun-dried on tables for 8-14 days.

FAVORITE BREW METHOD

When we’re brewing a washed coffee from Africa, we reach for a V60. This brew method highlights the clean floral profile, creating a vibrant and balanced cup.

TYPE

V60

RATIO

1:16

COFFEE

22g

GRIND

Medium-Fine, like table sugar

WATER TEMP

201F

WATER

350g total: 50g bloom + two 150g pulses

BREW TIME

3:00

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