Farm: AA graded blend from the Mbeya washing station
Altitude: 1400 – 2000
Location: Southern Highlands, Tanzania
Variety: Bourbon and Typica
Harvest: June to August
Process: Fully Washed and sun-dried on raised African beds
Look for nectarine, cherry and raisins with a syrupy sweetness. Medium roasted.
With the help of TEMBO Coffee, we have been able to access some fantastic lots from the Mbeya region in the Southern Highlands. This area produces over half of Tanzania’s Arabica coffee but has previously struggled to attract investment. As well as building a green grading facility to improve and classify the coffee before it’s exported Tembo have worked closely with producers to provide agronomy training to the farmer groups and help them find access to market.
In Swahili, the word ‘Tweega’ means ‘giraffe’ which, according to TEMBO, is a very fitting word for this coffee. The long neck of a giraffe is representative of the never-ending search for the best quality coffee and the black tongue comes from drinking too much of it!
This blend, Tanzania Tweega, comes from around 10,000 smallholders who have hand-picked their crop and delivered it to 20 washing stations around the region, all of which adhere to the strict quality standards enforced by TEMBO. Once there, the cherries are sorted to separate the ripes from the unripes before being pulped to remove the skin. They are then left to undergo dry fermentation for around 12-15 hours to loosen the mucilage before being washed with clean water. The washing process is repeated to ensure the coffee is clean before it is channelled through water to remove any floaters. Finally, the washed beans are taken to raised African beds to dry (which can take around 12-15 days) before being sorted and graded at TEMBO’s facility in Mbeya for export.