Our Regional Series Coffee Tanzania Iyula Wet Process coffee has been cultivated in Iyula villages since 1938. During harvest season, farmers from the villages of Iyula and Hatete deliver cherries to the pulper, and after being pulped, the beans flow through concrete washing channels, which separate them into four categories. They’re then fermented for 24 to 48 hours with water transported from the Msimbizi River, washed in the washing channels, soaked for 8 to 12 hours and dried on raised beds for 9 to 14 days.
Smallholder producers in the area produce approximately 1.3 bags each annually; 277 producers contributed to this lot.
Cupping notes: Citrus, cranberry, nectarine, black tea; bright acidity, creamy body.
Our Regional Series are coffees from the most famous and well regarded coffee-growing regions from around the world. These coffees highlight the typical flavors, aromas, and essential characteristics of the particular region and/or sub regions. Try our regional series to get an example of these famous coffee regions!