Tanzania Coffee, Mbilidino

Story

Tanzanian coffees seems to be a favorite morning cup to start the day. This one is smooth and chocolatey as one may expect, but also has a sweet cooked fruit flavor that leads you coming back for more.

Mbilidino AMCOS was founded in 2018 and currently has 378 producer members. The annual production of this cooperative is 130 tonnes. Mbilidino is the name of the village from which most of these producers live nearby. This region of Tanzania is know for its clay loam soil and mostly Bourbon and Bourbon derivative varieties, resulting in a very sweet and big bodied cup profile. 

The farmers here deliver the red cherry within a specific window during the day of 2pm-6pm where the coffee is pulped that same day at the coop level and graded into p1, p2, p3, lights and pods. The best coffees (p1) are kept separate and fermented for 24-36 hours before it gets washed in the washing channels. After this wash, coffee is soaked for another 8-12 hours, during which every 3 hours the water is changed. Coffee is then dried on raised beds for 7-10 days.