Description

GROWER: Farmers working with Sucafina Tanzania
VARIETY: Blue Mountain , Bourbon, Kent, SL28
REGION: Kilimanjaro, Arusha, Ngorongoro, Mbozi, Mbeya & Mbinga
ALTITUDE: 1,500 to 1,800 meters above sea level
PROCESS: Fully washed
CUP NOTES: Caramel, Red fruit jam, Mandarin

Named for the Maasai word for mountains, our Ol Doniyo blend showcases coffees sourced from cooperatives across Tanzania’s highest altitude growing regions. Selected by QC teams at our sister company in Tanzania, Ol Doniyo showcases the often undervalued fully washed smallholder coffees at consistent and accessible 82+ blend that’s available in larger volumes. Vertical integration and whole-harvest sourcing enable us to source Ol Doniyo at an accessible price that supports roaster success and producer resilience.

In addition to growing coffee, farmers typically intercrop with corn, beans, groundnuts, sunflowers and ginger.

Cherry is hand-harvested. Farmer process cherry on their own farms, so individual processing methods vary from farm to farm. In general, cherry is pulped using either an eco-pulper or standard pulper and then fermented. Following fermentation, parchment is dried on raised beds for 14-20 days.

Once dry, the parchment sits for 2-3 months in cooperative warehouses before being transferred to mills in either Mbozi or Mbinga, districts in Southern Tanzania, to be prepared for export.