Tanzania Iyula Peaberry

Origin: Tanzania, Iyula 

Variety: Bourbon, N39, KT 423

Altitude: 1700 

Process: Washed

Notes: 

• Chocolate and Lemon
• Herbal
• Sweet and Fruity 

About 277 smallholder farmers from a few local villages are served by the Iyula AMCOS. This AMCOS was created in 1952 and owned by the Coffee Authority of Tanzania until 1981. Coffee was first planted in these villages in 1938 when the great-grandfather of the current secretary of Iyula AMCOS brought seeds he'd gotten from missionaries in Rungwe and encouraged local farmers to plant coffee.

The contributing farmers deliver their coffee as cherry and it is depulped throughout the afternoon and evening. Then it is graded in water channels and soaked for 24–48 hours for fermentation. After washing, it's soaked for an additional 8–12 hours, and then dried on tables for 9–14 days.

*Our preferred brewing method for this coffee is Chemex with a 1:12.5 coffee to water ratio