This coffee was chosen for its cup profile: dark chocolate body with a nutty aftertaste and acidity that is citric with notes of green tea and red currant. It's a true Kilimanjaro classic. The lot comes from smallholders who belong to the Mamsera, Mahida and Kirwa Keni cooperative groups in the Kilimanjaro district.
These co-ops deliver their coffee to the Rafiki Coffee Mill, which completes the production of nearly 60 percent of all coffee in northern Tanzania. The Kirwa Keni cooperative, in the Rombo district, was established in the 1980s as a member of the Kilimanjaro Native Co-operative Union (KNCU) the first and oldest co-op in Tanzania, dating to 1925.
The Mamsera cooperative is led by Mrs. Mary Shayo, its acting secretary, who is known to many as simply Mamsera. The co-op is renowned for producing some of the best coffees in the country, thanks in large part to Mary's leadership.
A complex cup profile with dark chocolate, notes of red currant, citric acidity and nutty finish.