Msunte AB, Tanzania 250g

Msunte AB, Tanzania 250g

Msunte AB, Tanzania 250g

The Msunte cooperative was initiated in February 2022 in order to collect coffee from local smallholder farmers in the villages of Halambo, Halungu, and Hampangui to sell it collectively as one lot. There are currently 190 members who supply the cooperative.

We call this a 'middle of the road' coffee. It has a nice balance of fruit and more familiar tones in the cup.  There is a front end flavour of plum with a delicious, lingering caramel sweetness. 

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Msunte AB

Our seasonal coffees each come with their own story, which is part of what makes them so special. Here we take a closer look at the producers behind this coffee.

The Farm

In the southern reaches of Tanzania is the region of Songwe, hugging the borders of Zambia and Malawi, a rich coffee-producing area of the country. It is here where the Mbozi District is situated, filled with an array of coffee producers, and the location of the Msunte coop, the source of coffee for this lot.

The Msunte coop was initiated in February 2022 in order to collect coffee from local smallholder farmers in the villages of Halambo, Halungu, and Hampangui to sell it collectively as one lot.
The cherries are collected and processed utilizing their milling facilities which include two traditional pulping machines, fermentation tanks, and raised beds. 

The Facts

Varietal: Kent, Compact, N39 

Processing: Fully washed

Altitude: 1,620m

Harvesting & Processing

During the harvest,the cherries are collected from each of the 190 farmers belonging to the AMCOS.
The cherries are sorted, removing any underripe cherries, before they are washed. The cherries are then pulped to remove the external fruit, and fermented in cement tanks to initiate fermentation, and the breakdown of the remaining mucilage. The coffee is then dispersed on raised beds to dry in the open sun until the ideal moisture content is reached.

Social & Environmental

During the harvest, the cherries are collected from each of the 190 farmers belonging to the AMCOS.
The cherries are sorted, removing any underripe cherries, before they are washed. The cherries are then pulped to remove the external fruit, and fermented in cement tanks to initiate fermentation, and the breakdown of the remaining mucilage. The coffee is then dispersed on raised beds to dry in the open sun until the ideal moisture content is reached.