Penelope - Tanzania

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Farmers from the Arusha and Kilimanjaro regions of Tanzania 


Kent & Bourbon




1400 - 1800 masl

Roast Profile


Tasting Notes

Notes of Chamomile, Blueberry and Chocolate Caramel

Coffee Facts

SCA Score - 84.5

This coffee is a blend, and was named Mbili Twiga to reflect the coming together of two famous coffee growing regions. Mbili Twiga translates as two giraffes.

ARUSHA - Ladslaus Alfred (Pictured), as owner and manager of Karatu Estate, takes great care of the farm which borders Ngorongoro National Park. Umbrella Acacias provide the coffee trees with shade from the sun with dark volcanic soil providing the nutrients. With 200 hectares of coffee, peak season will see employment for around 500 workers from the area. Cherries here are picked ripe and brought to the processing station where they are washed and fermented for 36-42 hours. Washed again and soaked, the coffee is finally dried on raised beds.

KILIMANJARO - Cooperative Makiidi RCS, established in 1983 in the Rombo district, the average smallholder here has less than 1 hectare, with around only half a hectare growing coffee. Local challenges with central processing units means commonly the coffee is ‘home processed’; picked pulped, fermented and washed on the farm, before drying under the sun on patios or raised beds. Cash crops are also grown alongside coffee, and in some areas, chameleons are looked to to provide predation for the Antiestia bug, which makes holes in the coffee and can spoilt he beans. Delivered in parchment, coffee is cleaned, sorted and graded. Tanzania has a reputation for Peaberry, which is screen sorted at this point. In total, Makiidi RCS produces around 300 bags per year.