Tanzania is a country rich in history, culture, and resources. Located in east Africa within the African Great Lakes region, coffee was first introduced into the Tanzanian region from modern-day Ethiopia in the 16th century. Contemporarily, coffee production is a significant aspect of its economy and its largest export crop. When Tanzania changed its export structure in 2018, the most motivated farmers in Shishton village organized a community wet mill. For the first time, selling through auction or direct export channels became possible and was an immediate success. Members from neighboring private groups quickly joined until nearly everyone in Shishton village enrolled.
Once the cherries are harvested they are hand-sorted by the delivering farmer before pulping. They are then placed in plastic tanks filled with water for 72 hours of fermentation before being washed and dried on raised beds for 11-14 days. Washed coffees are prized for their clarity and vibrancy; this coffee is no exception. The syrupy sweetness and body are reminiscent of honeycomb while the citrus acidity lends a refreshing balance. Notes of cherry and vanilla round out the cup making it an exceptional choice for different brewing methods. Brew it on french press to really delve into the rich, heavy body or drip/filter brew to explore the additional fruit notes.