Igamba mill was founded in 1983 and currently serves about 200 smallholder producers in the area, each of whom owns about 1 hectare of land. Coffees are delivered to the mill where they are fermented for 48 hours dry before being washed once and spread on raised drying tables for an average of 12 days' drying time.
*information provided from Cafe Imports
Tanzania - Igamba AA
Region: Mbozi, Mbeya
Farm: 200 Various Smallholder Farmers
Variety: Bourbon, Kent
Altitude: 1500 masl
The Cup: Sweet with tart acidity and a delicate mouthfeel; grapefruit and cocoa flavors