$21.00 - $110.00
Due to COVID-19 and high order volumes, we cannot guarantee requests for ground coffee and shipments may be delayed.
|PROCESS||Washed and sun-dried on African beds|
|PRODUCER||Iyenga Agricultural Marketing Cooperative and Society|
|VARIETY||Kent, Bourbon, N39, and other local varieties|
|ALTITUDE||1670 - 1950 meters|
|WE TASTE||S'mores, oolong tea, and dried peach|
|PACKAGE||12 oz, 2 lb, or 5 lb whole bean|
This lot from Iyenga AMCOS is a mix of home processed and mill pulped coffees. In both cases, all coffee is hand harvested and pre-sorted before pulping.
Most farms are located quite near the mill, with the closest being only 300 metres away and the furthest 10 kilometres. In order to ensure that the coffee arrives at the mill in a timely fashion, the Cooperative has developed a shunting/ transportation system to collect coffee from all farmers who are either far from the wet mill or produce a large volume. Iyenga hires cars and motorbikes which go to visit farmers who have notified leaders in advance that they are harvesting that day. A secretary is appointed during the harvest season to arrange hunting logistics. This system has enabled the Cooperative to have more control over the quality of the cherry and pulped coffee that arrives at the mill.
Iyenga Cooperative members ensure the soil remains fertile by adopting the best agricultural practices, upon which they are advised by the cooperative. These practices include preventing soil erosion through dual cropping, using mulching materials and applying compost on a regular basis at optimal times. Farmers tend use manure from their own cows and composted coffee pulp, but some also use other fertilizers, though sparingly
Renovation activities conducted by most of the members are pruning and de-suckering to encourage plant rejuvenation. These activities are normally conducted after the harvest, starting in September and continuing through March of the following year. Stumping is conducted for plants that are either too old or plants that are affected by disease or pest damage. The frequency of stumping is not scheduled and happens usually only when the tree's production has declined.
Farmers receive recommendations from the Tanzania Coffee Research Institute (TaCRI) on which varieties to plant on their farms based on the weather conditions and soil characteristics of specific regions, variety productivity and variety disease resistance. TaCRI distributes the coffee to the farmers at affordable prices and has established demonstration plots located near to farmers for training purposes.