0

Cart

A trader will contact you with shipping and payment options after checkout. Please note: free samples are provided to commercial roasting businesses only.

Cart subtotal:$0.00
Your cart is empty

Shimilangwada Estate

Vwawa, Songwe, Tanzania
Partner since: 2021 Traceable to: Single Estate Altitude: 1540 - 1600 Varietals: Kent Bourbon
Processing:

Cherries are handpicked, pulped and fermented in tanks for 72 hours; tanks are openeded during the day but closed at night to retain warmth. Drying is average of 14 days on raised beds.

Jul Aug Sep Nov Dec Jan Oct Nov Dec Feb Mar Apr Feb Mar Apr May Jun
harvest
booking
arrivals

This estate is the second oldest farm in the Vwawa region, founded in 1989 as Camaro Farm. It was passed to Tanzanian ownership from it’s German founders in 2017, and renamed after a famous chief of the local Nzunda family or tribe. More coffee was planted, favoring compact ‘dwarf’ varietals of Kent Bourbon varietals, refreshing old crops and doubling cultivation up to 130 acres. The farm benefits from being surrounded by natural reserves and good internal infrastructure, but are challenged by inconsistent rain fall and the amount of labor needed to improve what, for Tanzania, is a large farm.

Tanzania is a country rich in history, culture and resources. In East Africa, only Kenya has more wealth. But these numbers hide the incredible disparity you see between rich and poor, north and south, estates and smallholders.

Only 7% of Tanzania’s harvest makes to the US – compared to 37% which go to Japan – and most of what arrives is in the form of block lot ‘Tanzania AA’ or ‘PB’.

Block lots are bought from auction and blended to customer specification; 75% of Tanzania’s coffee is sold through auction in this way. The alternative to the auction is the Direct Export Channel, which came under fire from recent (2018) governmental reforms.

The reforms were aimed at eliminating the grey area between three parties: farmers – organized into Agricultural Marketing Co-Operative Societies (AMCOS), mills, and exporters who are confined to operate at the auction level. In practice this cut off investment, cut short agricultural extension programs, cut out the direct export channel – reducing options for farmers and buyers alike.

So, after 9 months these reforms were reversed, and the direct export channel is open again. But this is just the most recent in a decade-long roller-coaster that’s hampered Tanzania’s ability to compete for larger parts of the US specialty coffee menu.

Lower production, aging plants, lack of irrigation, dwindling markets all sparked the TechnoServe-backed KiliCafe organization; an association of northern smallholder groups founded in 2001. The KiliCafe effort is credited with turning around coffee in this area, and it has successfully reinvigorated quality. But political forces, including corruption, caused this to collapse right around the time Crop to Cup started sourcing in the area.

In the South we are looking primarily at Mbeya and Mbinga. Both are two-days drive from the capital and port city of Dar es Salaam. Both are large, rugged areas dominated by smallholding coffee farmers. And both are in a fluorescence.

In the early 2000’s cuppers started noticing the variety of flavors coming out of the South. Compared to the North, where volumes are dominated by large estates, the South is home to diverse terroirs and profiles. Over the next two decades this interest has encouraged AMCOSs and exporters alike to get more involved, increasing both quality and production.