TRADITIONAL 

    Nº 199 Tanzania Mbili Twiga

    Country: Tanzania
    Process: Washed
    Grown / Region: Kilimanjaro & Arush
    Altitude: 1400m - 1800m
    Varietals: Bourbon, Kent
    Producers: Karatu estate & Makiidi RCS
    Tasting Notes: Blackberry, Chocolate & Toffee
    Roast Level: Medium - Dark 4/5


    FARM NOTES:
    Makiidi RCS was established in 1983 and most producers there will process the coffee themselves, meaning it's; picked, pulped, fermented and washed on the farm, before drying under the sun on patios or raised beds. Karatu Estate is owned and managed by Ladslaus Alfred. He makes sure the coffee is sufficiently shades by the use of Umbrella Acacias while the dark volcanic soil provides plenty of nutrients. The estate itself is some 200 hectares with all cherries there picked ripe before being washed, fermented for 36-42 hours before being dried of raised beds.

    Mbili Twiga is a blend of Karatu Estate and Makiidi Rural Cooperative Society. It translates as Two Giraffes, chosen to symbolise coming together. Karatu Estate in Arusha sits within Ngorongoro Crater, the worlds largest inactive and unfiled caldera. Makiidi RCS on the other hand is within the Kilimanjaro region and is collective of smallholders, most of whichs farms average under a hectare in size. WIth chocolate notes supported by blackberry and toffee, this is a classic Tanzanian regional lot.


    DISCOVERY

    Nº 204 Peru Tapir Andino Red Honey

    Country: Peru
    Process: Red Honey
    Grown / Region: San Ignacio Province, Cajamarca
    Altitude: 1350m - 1890m
    Varietals: Bourbon, Caturra, Mundo Novo, Typica
    Producers: Cooperativa Agraria Frontera San Ignacio
    Tasting Notes: Gala Apple, Cantaloupe & Creamy
    Roast Level: Medium 3/5


    FARM NOTES:

    These farms are close to the border of Ecuador and are located in the buffer zones of a protected natural area, and have seen spectacled bears, jaguars and tapirs within their boundaries. This Red Honey Anaerobic is hand picked and skimmed in water tanks to remove floaters before being partially pulped, meaning some but not all of the mucilage is removed. with pulped cherries then undergoing a dry fermentation in silos for 12-18 hours before being dried on raised mesh beds. This takes place in poly tunnels for 18-24 days until fully dry.

    Our importer DR Wakefield has a joint project with COOPAFSI called 'El Oso' to conserve forests near coffee-growing areas in the Santuario Nacional Tabaconas Namballe nature sanctuary while also improving the cooperative's economic sustainability by creating consistent, high-scoring coffees. This Red Honey lot has a wonderfully smooth body......

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