Tanzania - IyulaCoffee Exchange
Flavor Notes: Lemon, Nectarine, Black Tea, Bright Acidity, Creamy Body
Coffee has been cultivated in Iyula villages since 1938. Over the last decade the group has made investments in quality, purchasing a pulper in 2009 and transitioning to washed coffee in 2010.
During harvest season, after farmers from the villages of Iyula and Hatete deliver cherry, the pulper is usually running from around 4 p.m. to as late as 3 AM.
After being pulped, the beans flow through concrete washing channels, which separate them into four categories. They’re then fermented for 24 to 48 hours with water transported from the Msimbizi River, washed in the washing channels, soaked for 8 to 12 hours and dried on raised beds for 9 to 14 days.
The coffee trees in the area come from seeds brought by the great grandfather of the current secretary, who received the seeds from missionaries in the Rungwe district in the late 1930s.