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Tanzania Matunda Tembo Tembo Estate AB Washed

Origin Tanzania /

Altitude 1 850 – 1 980 masl /

Crop Year 2019/2020 /

Varietal Kent /

Product Code 6878

About Tanzania Matunda Tembo Tembo Estate AB Washed

The history of Tembo Tembo Estate traces back to the 1920s when German settlers planted coffee seedlings on the land.

As with neighboring Acacia Hills Estate, the view from Tembo Tembo Estate is surreal. From the Northern edges of the farm, you can see the edge of Ngorogoro crater, an ancient collapsed volcano whose fertile valley is now home to dozens of different animal species: from African elephants to lions, rhinoceros and leopards and giraffes. The northern border of the estate lies along the Southwestern side of Mount Oldeani, whose slopes drain water into Lake Eyasi, a key saltwater lake on the borders of Ngorogoro Conservation area and Serengeti National Park.

Today, the estate is owned and operated by Gaétan and Caroline Bordier, a Swiss couple. Gaétan and Caroline began renovating the farm in 2009. In addition to implementing modern cultivation techniques to help increase the quality of their coffee, they also planted Geisha and Pacamara seedlings, two varieties renown for producing quality coffee and high cup scores.

Cherry is selectively handpicked before being delivered to the farm’s onsite wet mill. Cherry is then pulped using an ecopulper. After pulping, parchment is dry fermented and then washed in clean water. Parchment is laid to dry on African raised beds for 8-10 days.

Traditionally, the estate dries parchment directly in the sun. Parchment rests on the farm for 1-2 months in airtight, lined bags on top of wooden pallets. Gaétan and Caroline know that the next steps towards quality improvement lie in the small details and are focused on improving post-harvest control, especially moisture content, in order to increase coffee quality.

About Tanzania

Tanzania produces between 30-40,000 metric tons of coffee per year (70% Arabica, 30% Robusta). The three main Arabica growing regions are in the North/Kilimanjaro, Mbeya and the Matengo Highlands (Mbinga).

More than 90% of Tanzania’s coffee is produced by 400,000 smallholder farmers. Larger estates are found in Arusha, Kilimanjaro and Mbeya regions.

The harvesting season in Tanzania usually lasts from July to December, though slightly earlier in the case of Mbeya. Green coffee is sold either through the Moshi auction or direct to buyers. Coffee is shipped to buyers out of the major ports of Dar es Salaam and Tanga.