Tanzania Single Origin specialty coffee. Tanzanian coffee is one of the most popular coffee origins in the world. It is cultivated on the slopes of Mount Kilimanjaro and Mount Meru in the northeastern region of Tanzania. Coffee beans are grown at an altitude of 1,700 to 2,600 meters above sea level and are harvested between October and November. The coffee is washed and dried in the sun before being roasted. Tanzania's coffee production has increased by more than 20% in recent years and is expected to continue to grow. The country has great potential for the production of high-quality coffee.
Established in 1989, Shimilangwada is the second oldest farm in the Songwe region. When it is time to harvest, the coffee beans are manually selected and sorted into batches; The process begins by removing any under/overripe cherries, along with any foreign matter, such as sticks or gravel. Next, the coffee is mechanically hulled to remove the outer layer of beans and sorted according to density. Then, the coffee is put into fermentation tanks to remove the remaining mucilage. The beans stay here for between 24 and 72 hours and are checked every morning, depending on the atmospheric temperature. Once fermentation is complete, the beans are washed in cold clean water at the farm's washing station, before being transferred to raised beds to dry.
