Sweet with notes of lemon, earl gray tea and brown sugar with a touch of lavender aroma, medium body and bright acidity with a long aftertaste.
Roast level: medium roast.
Lyenga is suitable for all medium to coarse grind brewing methods. Like Filter Coffee, French Press, Chemex, etc. It is also suitable for Aeropress.
468฿ – 2,920฿
- Country: Tanzania
- Region: Songwe
- Town: Mbozi District
- Farm: Iyenga Agricultural Marketing Cooperative Society
- Owner: Various small holder farmers
- Processing: Fully Washed and dried on African beds
- Altitude: 1,600 to 1,671 metres above sea level
- Varietal: Kent, Bourbon, N39
The Songwe region, rich in agricultural production, is situated in southern Tanzania bordering Zambia and Malawi. This is the location of the Mbozi District, populated with 175 villages and around 515,000 people.
One of these villages is the Iyenga village, which was originally a part of the Itumpi village, but the villagers found it difficult to access government resources due to distance, and thus created their own village in 1974. The government also established a hospital and school within the community to provide the villages with essential resources. This is also the location of the Iyenga Agricultural Marketing Cooperative Society (AMCOS), which was created in 2003 under the Tanzanian Cooperative Act. Today, the AMCOS has 292 members, with 34 females and 258 males.
During the harvest, cooperative members will either deliver their cherries directly to the Iyenga wet mill to be processed or will process their cherries at home. All will start the harvest by picking their cherries by hand at peak ripeness. Members without processing facilities will bring their cherries to the mill. Quality is then assessed, and the cherries are sorted in order to remove underripe cherries and foreign matter. The cherries are pulped to peel away the external fruit and washed to remove the remaining mucilage. The beans are then dried in the open sun on raised beds for 9-10 days.
The members who process their cherries at home, however, will use hand pulpers to pulp their coffee. The beans are then fermented in plastic tanks of water for 72 hours to breakdown the remaining mucilage. Once complete, they are cleaned and dried for 9-10 days. As soon as the beans are dried, the members will bring them to the mill to be hulled and rested prior to export.