Description

Tanzania – Itende JKT PB

 In Tanzania coffee is cultivated in practically all the highland regions of the country. Wild coffee species are still being discovered in Tanzania – most recently Coffea kihansiensis in the Udzungwa Mountains. Both Arabica (harvested July-December and wet processed) and Robusta (harvested April-November and processed using the natural method) are cultivated and the main growing areas are Mara, Kilimanjaro, Ruvuma, Mbeya, Kigoma, Arusha, Manyara, Bukoba and Kagera (where both Robusta and Arabica are grown) – though some regions are shrinking due to climate change and urban sprawl.

Tanzania’s economy is heavily reliant on agriculture, which provides employment for around 90% of the workforce and accounts for some 85% of exports. Coffee itself is second only to tobacco in value. 90% of coffee within the country is grown by small holders, and nearly 75% of volume is Arabica rather than Robusta.

An estimated 450,000 smallholders are reliant on coffee (known locally as kahawa) for their livelihoods. This, in turn, supports around 4.5 million family members and labourers (11% of the country’s entire population). These small plots of 5 hectares of less produce almost 90% of the country’s entire production, the remainder is grown by co-operatives and on larger well-organised estates, such as Blackburn in Oldeani.

 

Processing Information: 

 Itende JKT’s mill  offers alternatives to young people who have neither the opportunities nor the resources to access higher education.

The programme is voluntary, and young people who inscribe are taught life-skills that enhance their ability to gain employment and income in areas such as agriculture, masonry, carpentry and coffee farming.

Processing information

This coffee was wet-milled at the same day that it is harvested. First, the coffee cherry was sorted in
cement tanks filled with water. Floaters (including lighter-weight cherries that may have damage and under-ripe
cherries) are removed. The cherries were then pulped using a four disc pulper and subsequently washed through
grading channels. The parchment was then dry-fermented for between 48-72 hours (where it is turned once or twice
during that period) and then washed and spread to dry on raised beds. 

Screen sizing in Tanzania

The AA, AB and other grades used to classify lots in Tanzania are an indication of screen size only. They are not any
indication of cup quality. The AA grade in Tanzania is equivalent to screen size 17 or 18 (17/64 or 18/64 of an inch)
used at other origins. AA grades often command higher prices at auction though this grade is no indication of cup
quality and an AB lot from a better farm may cup better.

Origin: Tanzania

Region/area: Mbeya

Varieties: N39, Bourbon, & Kent

Process: Fully washed  / dry-fermented for between 48-72 hours 

Drying method: sun dried on raised beds

Altitude: 1652 m

Growing area: Highland 

In the Cup: Medium – Light Body, Pleasant Acidity, Blackcurrant Jam, Sweet Lemon Sherbet with a hint of Maple Syrup with  syrupy mouthfeel.