Our eighth Tour Stop will be taking us near Mount Kilimanjaro in the northern part of Tanzania. Tanzania is the largest country in East Africa and borders Kenya to the North. This region is recognized as producing some of the best coffees in the country.
This coffee is sourced from the Mamsera Juu Cooperative in the village of Mamsera. This Cooperative is located on the eastern slopes of Mt. Kilimanjaro. Like most farmers in this region, coffee is produced at home. Locals use hand made pulpers to wash the coffee then ferment in buckets. Once fermented, the coffee is then dried on mats or small, raised drying tables. Within two weeks of harvesting, the dried parchment is delivered to a cooperative collection point for grading. If the coffee meets the Cooperative's quality standards the coffee is milled and graded.
The Rombo district has an estimated 35,000 coffee growers who farm approximately 39,000 acres of arable land. The majority of Rombo coffee farmers are subsistence farmers who rely on their land to meet all their needs. The cultural importance of coffee production here can’t be overstated; it was one of the first regions in Tanzania to be introduced to coffee, in 1898, and income from coffee has since supported many thousands of Tanzanian families. Mamsera Amcos was founded in 1984 and initially served three villages: Mamsera Juu, Mamsera Chini and Mamsera Kati. It has since expanded to cover several others as well. The cooperative is managed by 10 board members — farmer members of the group — who are elected every three years.
Region: Mamsera, Rombo district.
Farm: Mamsera Juu Cooperative
Variety: Bourbon, Kent, Nyasa
Altitude: 1,400-1,700 masl
Proc. Method: Washed by hand in buckets, dried on raised drying tables or floor mats