This coffee comes from Iloma AMCOS (AMCOS is the local term for a cooperative, abbreviated from Agricultural Marketing Cooperative Society) in the Mbozi district of Songwe, Tanzania. Specifically, 391 producers from the villages of Mafumbo, Ilomba, Idiwili, Idunda, Ululu contributed cherry to Tanzania Iloma.
The Iyela farmer’s group was founded in 2011, and in 2016 they decided to set up a central processing facility with a small pulper. In 2018, due to regulation changes, Iyela FG joined the Iloma AMCOS. As a result, they chose the name Iloma. This name is taken from the two main villages where the farmers live: Mafumbo and Ilomba. In 2019, the Iloma AMCOS managed to buy a Penagos ecopulper to handle the volume and produce better quality. The ecopulper also reduces water waste. This is significant because the water they use for processing comes from the Vidawa river, which is 5km away. They expect the addition of this feature will spark local interest and that they will see an increase in volume going forward.
Tanzania Iloma is grown at 1870 meters above sea level in clay loam soil. Farmers usually deliver cherry between 2 and 6 pm. Cherry is processed immediately upon delivery, with the pulper operating 3 pm onwards. After pulping, the parchment is subsequently graded into P1, P2, P3 and pods in the washing channels. The parchment is then fermented for 24- 48 hours, before it gets washed in the washing channels. It is then soaked for 8 hours and dried on tables for 11-14 days.
Cupping notes: Stone fruit, berries, sweet, floral, herbal, tea-like; high citric acidity, juicy body.
