MEDIUM ROAST

Tasting Notes:

AROMA: Chocolate

FLAVOR: Dark chocolate, raspberry, blueberry, orange Lingering, fruity

AFTERTASTE: Lingering, fruity

ACIDITY: Bright, citric

BODY:Rich, smooth, juicy

GENERAL INFORMATION:

REGION: Kilimanjaro & Arusha

VARIETIES: Bourbon, N39, Kent, Comfact, Nyasa

ALTITUDE: 1,100 - 1,700 meters

SOIL TYPE: Volcanic Loam

HARVEST: May - December

COFFEE PROCESSING: Washed

DRYING: Sun/Patio

This coffee is a blend from various coffee producers from across the Kilimanjaro and Arusha regions. Some of the farmer groups where this coffee was sourced from include Usseri cooperative, Mrimbo Uuwo and Ukibi Farmers Group. These groups come from districts in Kilimanjaro such as Hai and Moshi Rural district, in addition the coffee was also sourced from Meru district close to the town of Arusha. The producers of this blend typically have farms between 1-2 hectares in size and intercrop with Banana’s and avocado. Many of the farms rely on organic means to fertilize their coffee, such as using animal manure and mulch from maize production. The coffee is fully washed and processed on the farms using locally made hand pulpers, buckets for fermentation and dried on mats or raised beds. Once the parchment has dried the farmers usually sell the parchment as and when they require money.