Soft Acidity from the North Slopes The northern slopes of Kilimanjaro produce some of the world's finest mild Arabica coffees. The production system is mixed between a majority of smallholders and a few large estates, located mainly in the Arusha region. The northern slopes offer a cup profile with a soft pleasant acidity, and medium body and flavor. Download Fact Sheet
Ugali is a popular dish in Tanzania. It’s a thick porridge made of cassava and millet flours. To eat it, you roll it into a ball with your right hand, and dip it into a sauce or stew. It can also be made into a small pocket, using your thumb, and used to scoop up a filling.
Africa's Largest Mountain Much of Tanzania is savannah, making Mt. Kilimanjaro a standout geological feature. The largest mountain on the African continent, Mt. Kilimanjaro towers above the plains and provides the necessary altitude for growing specialty coffee. Monsoonal flow creates a tropical wet and dry climate, giving the region plenty of moisture.
Thousands of Farmers
Working Together
Farmer cooperatives provide our beans in Kilimanjaro. Mamsera cooperative is made up of 2,000 famers, and was registered as a cooperative in 1993. Ushiri farmer group is located about 75 km from Moshi. Ushiri has over 1,000 farmer members.
Co-Op Owned Wet Mills Local cooperatives own and run their own wet mills in Kilimanjaro. During harvest the farmers bring their cherries to the mill every evening. Ripe cherries pass through the wet mill and are fermented for 24 to 48 hours. After fermentation, the coffee is washed then taken to raised drying tables and left to air dry for 7 to 10 days. Once the parchment is dry the coffee is taken to one of the three dry mills in the area. The cooperative will usually wait until they close their season before issuing the parchment for milling.

Making Coffee Better Together
We have been working with Mamsera farmers since 2013 and have collaborated on a number of social and environmental programs. Together we've made environmental improvements such as the introduction of terraces to prevent soil erosion. We've also made social improvements including the payment of a minimum wage, which has increased interest in coffee production in the region.
Financial Assistance
We have been working with Ushiri farmer group since 2013. One of the ways we support Ushiri is through financial assistance because the group cannot get support from their bank. The group has set up its own shops that it uses to sell supplies to its farmer members. The shops sell PPE, fertilizers, fungicides and pesticides. Ushiri has managed to sell its coffee directly through us, which has attracted a better price for the group and helped them build their membership numbers.
Kilimanjaro Coffee HARVESTING AUG-NOV 2016 An aroma of caramel and chocolate gives way to milk chocolate and citrus flavors, for a well-rounded cup with a medium finish.
  • Flavor Citrus, milk chocolate, lemon
  • Body Medium
  • Acidity Lemon-fruity
  • 1 - Fragrance/Aroma
  • 2 - Flavor
  • 3 - Acidity
  • 4 - Balance
  • 5 - Body
  • 6 - Aftertaste
  • 7 - Overall
  • Cupping Score: 84+
  • Quality: Northern top grades
  • Producer: Carefully selected farms from the Kilimanjaro community
  • Variety: Bourbon and Kent
  • Processing: Fully washed
  • Altitude: 1,400 meters ASL
  • Harvest: August to November
  • Packing: 65lb box  What’s this?
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