A small group of fifty-nine farmers in South Tanzania
Prized African coffee attributes with a full, syrupy body
There are 59 smallholder farmers, who have farm averaging half to two hectares in size, that contribute to the Magwila washing station. They deliver small quantities of cherries to the cooperative or to collection centers in nearby villages. These farms have clay loam soil, resulting in better irrigation, and are organic by default. Organic compost is starting to become more common. A farmer can typically have fewer than 1000 trees per hectare, and one tree typically produces a quantity of cherries equal to less than 100 - 200 grams of green coffee.
The cherries are pulped either by hand or with a Penagos pulper, that operates waterless to conserve resources. After removing the skin, the coffee goes through the first of many water assisted density sorting.The lower density (also lower quality) will float and are removed, leaving only the denser and therefore higher quality beans, which are separated as higher grade lots. The coffee is fermented in water for 18-36 hours. Coffees are washed of remaining pulp in channels, and sorted again. The parchment coffee is then soaked in tanks of clean water for 8-12 hours before it is moved to the drying tables. Parchment is dried on raised beds in the sun for 8 - 14 days.
Tanzanian coffee has all the components we value from high elevation African coffee: tea-like flavors, stone fruits, bright citrus, and floral notes. When you combine that with a full, syrupy body you can be sure that Tanzania Magwila will stand out in a crowd. Dial into nectarine and red grape with 1:16 brew ratio, filtered water at 208-210℉, a medium grind, and a 3-3.5 minute brew cycle.