Rufous Coffee Roasters

Tanzania Ilomba 坦尚尼亞 義隆巴

Quantity

紅葡萄、水果乾、黑加侖。
Red Grapes. Dried Fruit. Black Currant.

Variety Kent
Processing
Washed
Region Songwe-Mbozi
Altitude
1900masl
Roast Level Light Roast

About this coffee :

義隆巴工廠(處理廠)成立於2007年,位於姆博亞州西南高地地區陡峭的山坡上的姆博茲區伊隆巴村。用於處理的水來自距離我們50m的Songwe河。

有311個小農戶,他們向AMCOS或附近的Ululu,Idiwili,Mafumbo或Ilomba村莊的收集中心運送少量櫻桃。運送到Ilomba清洗站的生產者的平均農場面積為一半至兩公頃。這些中部乾旱農場有黏土壤土,默認情況下是有機的。

坦桑尼亞南部地區的主要季節是5月底至7月,咖啡樹在9月至10月之間開花。咖啡櫻桃由家庭成員收穫,然後進行手工分揀以去除未成熟和過成熟的咖啡果,然後再將它們運送到處理廠進行處理。

咖啡果可通過手動或Penagos去皮機器進行去皮。在機器將外果皮在水中分級為第一或第二質量之前,要去除表皮和果肉,這取決於密度。豆子在水中發酵18-36小時。咖啡在通道中洗滌,並按密度在水中分級。較低的密度(較低的質量)將漂浮並被除去,僅留下較密實的,因此較高質量的豆類,將其作為較高品位的批次進行分離。

然後將豆子放入水箱中浸泡8-12小時,然後再將其移動到干燥台上。豆子在陽光下的高架床上乾燥8-14天。時間取決於層的厚度和溫度。對於高級等級,他們將在乾燥台上連續分類豆子。在白天和夜晚最熱的時間裡,將咖啡堆積起來並蓋上遮陽網或塑料。

這是我們喜歡的干淨品嚐的坦尚尼亞咖啡。多汁的紅葡萄和黑加侖的水果甜味,加上杏乾回味。乾淨舒緩的cuppa,非常適合在下午午飯後享受。

The Ilomba Factory (washing station) was established in 2007 and is located in Ilomba Village, Mbozi district, on steep sloping hills of South Western highlands region of Mbeya. The water used for the processing comes from the Songwe river, which is 50m away.

There are 311 smallholder farmers who deliver small quantities of cherries to the AMCOS, or to collection centers in the nearby villages of Ululu, Idiwili, Mafumbo or Ilomba. The average farm size for producers delivering to the Ilomba washing station is half to two hectares. These mid-land dry farms have clay loam soil and are organic by default. 

The main season for this part of Southern Tanzania is end of May to July, with the coffee trees flowering between September and October. Coffee cherries are harvested by family members, then hand-sorted to remove unripe and overripe cherries before they are delivered to the washing station for processing.

The cherries are pulped either by hand or with a Penagos pulper. Skin and fruit pulp are removed before the machine grades the parchment in water as 1st or 2nd quality, determined by density. The parchment is fermented in water for 18-36 hours. Coffees are washed in channels and graded in water by density. The lower density (lower quality) will float and are removed, leaving only the denser and therefore higher quality beans which are separated as higher grade lots.

Parchment is then soaked in tanks on clean water for 8-12 hours before it is moved to the drying tables. Parchment is dried on raised beds in the sun for 8 - 14 days. The time depends on the thickness of the layers and temperatures. For the premium grades, they will continuously sort the parchment at the drying tables. Coffees are piled up and covered in shade nets or plastic during the hottest hours of the day and overnight.

This is the clean tasting Tanzania coffee that we love. Juicy red grape and black currant fruity sweetness, finish with a dried apricot aftertaste. A clean soothing cuppa perfect to enjoy on a lovely evening.

Brewing Recipe : 

Filter
Brewing ratio 1 : 15
Ground coffee 16g
Total water 235ml
Water temperature 91ºc
Brew time 1.40 minutes
Roast Date 3rd of November 十一月三號

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