A crisp and juicy natural lot produced by the Mkulima Kwanza Co-op.

We're excited to work with this beautifully refined lot again for the third year running. Yet again, it's qualitites shine bright and we are learning even more about the depth of flavour in this lot.

We are proud to work with the social enterprise Communal Shamba, who processed this coffee. This year they paid the highest cherry price in the region almost 80% higher than the standard local market price.


Producers Notes

Mkulima Kwanza AMCOS is a co-op started in collaboration with Communal Shamba LTD, a social enterprise founded solely by young Tanzanians. The co-op have sought to differentiate by consolidating and streamlining the traditional value chain for smallholder coffee production, as well as through pioneering processing techniques to diversify their offering and open new markets.

Communal Shamba works with a number of farmers groups (known in Tanzania as Agricultural Marketing Co-operative Societies, or AMCOS) in the Southern Highlands of Tanzania, Mbeya Region, Mbozi District. Most the farmer groups are part of the Ihowa Community. This year, Communal Shamba paid the highest cherry price in the region almost 80% higher than the standard local market price.

Communal Shamba have engaged in a number of community projects such as rehabilitating the local school and a broad scope health project tackling (including lobbying staffing, clean water storage, computers, refrigeration and sterilising units.

Production Data

Produced by the Mkulima Kwanza Co-op

Region - Mbozi, Mbeya

Grown at 1650 masl

Varietal - Bourbon & Kent

Harvest - January 2022

Process - Natural

Resting Coffee

Carbon dioxide is a result of chemical reactions taking place throughout the roasting process. The gas becomes caught up within the core of the bean and will release over time. When it comes to brewing coffee, carbon dioxide will lead to the formation of carbonic acid, a sharp and unpleasant flavour in the cup.

We recommend ordering whole beans and keeping the coffee sealed in it's bag for a minimum of 14 days before espresso brewing or at least 7 days for filter brewing.