tamarind, yerba mate, graham
Situated in the highlands of Mt. Kilimanjaro in Tanzania just miles from the border of Kenya, the farmers of the Mwika North AMCOS (Co-op) are primed for delicious tasting coffee. However, historically the country of Tanzania is known for coffee that doesn't stay fresh very long once it gets to its destination country to be roasted. Legacy information from organizations of a generation past has pervaded the entire supply chain of the country and has affected drying times of post-production. Fast drying times damages the cellular integrity of the coffees and reduces the shelf life by half in most cases.
Our partners at Crop to Cup are working on getting quality focused co-ops (AMCOS in Tanz) with strong leadership to extend drying times and become more detailed with picking procedures, as well as finding creative ways to provide capital to help farmers afford the extra time it takes to process quality coffee. Our hope is that with continued relationships, transparent feedback loops, and better prices, farmers will feel incentivized to take the time to produce better coffee.
Country/Region: Tanzania / Kilimanjaro
Farmer: 180 farmers from the Mwika AMCOS
Cultivar: Bourbon, Kent and N39