Espresso (Medium) - Roasted slightly longer than most of our African roasts to bring out more body and complexity, still carries a great acidity as espresso
Washed - The cherry for this coffee comes from 239 smallholder farmers, who pick and deliver their cherry to the CPU. When they deliver the cherry, they will hand sort to ensure only the ripe cherry are processed.
The unripe and overripe cherry will be taken back home by the farmers for home processing and will be sold locally or consumed by the farmers themselves.
The infrastructure in much of Southern Tanzania is quite basic, and at Iyela they are pulping the cherry using a manual pulper that is hooked up to an engine. In this way, they can process 2200 kg per hour. This is in fact quite common in this area of Tanzania for its effectiveness and reasonable price and if done well can achieve good results.
The parchment is then fermented in tanks for 24-36 hours, weather dependant, and then washed and graded in channels. After grading the parchment is soaked for 8 hours before being dried.
Flat White - Toffee, almond and caramel
Complex fruit, delicate and bright. Tasting notes of red currants, black currant leaf, florals, herbal in a good way. Red currant like finish, citric acidity. Aroma of citrus and sweet stone fruit
Iyela Coffee Group is the formation of 239 small scale farmers who have come together to process their cherry at a communal processing site, this is commonly known as a CPU (Central Processing Unit). This has become quite common in Tanzania as the traditional Cooperative structure has been subjected to much corruption and manipulation by those in power.
Iyela was founded by Rashid, a successful entrepreneur and coffee farmer, the CPU was formed in 2011. The farms that are a part of the Iyela Coffee Group range in altitude from 1800 to 1900 meters above sea level.
There are three supervisors working with the group full time to help them implement good quality protocols, Joshua Kasekwa, Issa Mwashiuya and Issaya Mwamgunda.
Previously the coffees here were processed as semi washed coffee, however this has been the first year of processing fully washed coffees for Iyela.
Espresso (18g VST)
in 24 to 27 seconds
40g in, 700g Hot water (95-97 degrees)
100g bloom for 30 seconds, light agitation to ensure saturation.
200g spiral pours every 30 seconds up to the 700g total
All water out in 4- 4:45 minutes