250 grams of whole roasted coffee beans.
In the Iyula villages, coffee was first cultivated in 1938. The seeds were brought by the great grandfather of Mchina Mwamlima, the current secretary of the cooperation. He got the seeds from missionaries in the Rungwe district. For this cooperation, recognizing the different soil types in order to use the right fertilizers is one of the main challenges. They bought a pulper in 2009 and started producing washed coffee in 2010. The water comes from the Msimbizi river and is transported via channels. The average farm size for producers delivering to the Iyula washing station is half to two hectares. These mid-land dry farms have clay loam soil and are organic by default. The cherries are pulped either by hand or with a Penagos pulper, fermented in water for 18-36 hours, washed in channels, and graded in water by density. Followed by soaking in tanks of clean water for 8-12 hours before it is moved to the drying tables, where it dries in the sun for 8-14 days.
Taste profile: Sweet and floral with notes of mandarine, citrus and black tea.
Process method: Washed
Arabica variety: Kent
Altitude: 1702 meters above sea level
Harvested: October - November 2019