🇹🇿 Tanzania

Karatu

Oldeani

1750m to 1950m

117/630 ha

May 2025ーNovember 2024

Geisha

AB/PB

Fully Washed

(1) Fresh red ripe cherries are separated by density and precleaned at the siphon and pulped within 10 hours of harvesting on a drum pulper using drinkable quality water from the mountain springs. (2) Fermentation is dry fermentation (as opposed to under water fermentation method practiced in Kenya) process using cemented tanks under covered roof. Fermentation takes between 36 hours to 40 hours depending on variety, degree and uniformity of harvested cherries. The rule of thumb is to feel the fermenting coffee to determine end of fermentation process (wet parchment feels rough on touching and mucilage is thick but smells clean). (3) Washing of Fully fermented coffee is done on a long enough Washing channel until all the mucilage is removed. During Washing again separation of lighter density parchment is done and we get 4 types of coffee Parchment 1, 2, 3 and Floaters. We export coffee that comes from Parchment 1 to Typica. (4) Drying of washed parchment coffee takes place under shaded drying tables ( preference given to high valued Geisha, Pacamara and SL 28) and in open sun. We do a slow drying process after 5days for the last 10 days of drying with frequent turning of the parchment. The rule of thumb is to dry parchment for not less than 15 days and aim at moisture content of 11% to 12%. (5) Dry parchment is stored in condition bins before bagging using Agro hematic bags with a liner during delivery to the dry mill in Moshi to protect the parchment from getting dust and or reseting.

25 USD

0/259 bags

15Kg

15Kg

Vacuum pack