TIY | Tanzania Mbozi Iyenga
Fruity Profile | Light roast
Tasting Notes: Cantaloupe, Lime, Blackberry
IT ALL STARTS AT THE COFFEE FARM
This coffee was grown around the Mbozi district in western Tanzania. The Iyenga cooperative has 193 registered members, and collects coffee from just over 500 farmers. Most of these farms are about 1-2 hectares (about 2.5-5 acres), and none are bigger than 5 hectares (about 12 acres).
1675 - 1900 meters
Crop to Cup
DID YOU KNOW
Coffee is Tanzania's largest export crop. More than 90% of the country's output originates from small farmers rather than estates.
Price paid by Driftaway
Fair Trade price per pound
Coffee C-Market price per pound
Driftaway's World Coffee Research contribution per pound
This coffee travelled 7,507 miles to the Driftaway Coffee roastery in Queens.
Love the coffee? You can share your compliments & tasting observations with the farmers.
WHY DID WE SELECT THIS COFFEE?
Most members are a short walk from the washing station where they must bring their coffee fruit to be processed, but still, during the harvest the co-op organizes trucks and motorbikes to pick up coffee cherry and make sure that all is depulped within 8 hours of harvest.
This makes a huge difference to the quality of the finished product: the sooner the coffee seed is removed from the fruit, the less chance there is for it to begin to decompose.
For us, this quality and attention to detail means a delightful and sweet coffee with a bright, complex acidity.
AVERAGE CUPPING SCORE
SCAA Cupping Score
18 x 60 kg
Length of producer relationship
100% (in 2022)
Transparent coffees purchased
HOW DID WE ROAST THIS COFFEE?
This coffee is being roasted by Ian T. from 19th June to 13th July in Brooklyn. We use the Loring Kestrel roaster for this profile. We have strict guidelines for each of the coffee profiles, and this roast has to pass the development time ratio test as measured in real-time by the roasting software, Cropster. Once it does, it is approved for production.
We perform Quality Control via a process of coffee tasting called cupping on all of our production roasts once a week from home as per our Covid-19 shelter in place guidelines. Each cupping is conducted by our roasting staff Kieran D. and Ian T. using standard equipment, and is logged by our Q-certified cupper Ian T. All coffees are evaluated on a scoring scale of 0 to 3.
- 3.0 = exceptional roast - exceeds expectations
- 2.5 = on par with profile - matches expectations
- 2.0 = good roast, but 1 or 2 elements could be improved - needs improvement
- 1.5 or lower = failed - do not ship
PRODUCTION AND SHIPPING
Less than 24 hours after roasting, we bag your coffee in our production facility in Greenpoint, Brooklyn. Our production team is led by Dave and Trae, and supported by a rotating cast of local artists, musicians and independent professionals.
AT YOUR HOME
Brew this coffee with your favorite home brewer and enjoy the taste of incredible coffee! Here are a few tips on how to make the best coffee on each brewer.