Tanzania, Ipyana Coop - Espresso Roast
Tanzania, Ipyana Coop - Espresso Roast
Ipyana Amcos is a Tanzanian coffee farming collective founded in 2006 to support small-scale farmers from five villages in Mbozi District. It is located 15 km away from Mlowo Town, at the foot of the East African rift valley.
The region is dominated by clay soil and experiences a single rainfall peak between October and April. The harvest season is between May and August and the main varieties grown are Kent and Compact. On the day of harvest, coffee cherries from small farmers in the collective are transferred to a Central Pulping Unit for wet processing. They are subsequently sun-dried on raised beds before being transported to milling factories for further cleaning and classification.
The affiliate members of Ipyana Amcos are responsible for carrying out all the necessary agronomic activities associated with coffee production. This includes sourcing seedlings from Tanzania Coffee Research Institute, planting according to guidelines, weeding, pruning, fertiliser application, mulching and pest control.
Additionally, producers benefit from technical advice through farmer training programs and field visits offered by the Tanzania Coffee Research Institute and Coffee Management Services. With help from governmental organisations and development partners, they have learned how to sustainably grow coffee with a focus on quality consistency.
This roast is best suited for espresso brew methods.
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Ipyana Amcos is a Tanzanian coffee farming collective founded in 2006 to support small-scale farmers from five villages in Mbozi District. It is located 15 km away from Mlowo Town, at the foot of the East African rift valley.
The region is dominated by clay soil and experiences a single rainfall peak between October and April. The harvest season is between May and August and the main varieties grown are Kent and Compact. On the day of harvest, coffee cherries from small farmers in the collective are transferred to a Central Pulping Unit for wet processing. They are subsequently sun-dried on raised beds before being transported to milling factories for further cleaning and classification.
The affiliate members of Ipyana Amcos are responsible for carrying out all the necessary agronomic activities associated with coffee production. This includes sourcing seedlings from Tanzania Coffee Research Institute, planting according to guidelines, weeding, pruning, fertiliser application, mulching and pest control.
Additionally, producers benefit from technical advice through farmer training programs and field visits offered by the Tanzania Coffee Research Institute and Coffee Management Services. With help from governmental organisations and development partners, they have learned how to sustainably grow coffee with a focus on quality consistency.
This roast is best suited for espresso brew methods.
Tasting Notes
Red currant, rich malt, lemon, honey
Brewing Guide
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