Growing Environment and History of Smallholder AA Coffee Beans from Shiviwaka Region, Mbeya Town, Tanzania? FrontStreet Coffee

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Tanzania Shiviwaka AA Coffee: Growing Environment, History, and Brewing Guide

Shiviwaka is a Swahili word that the Tanzania Coffee Farmers Association registered in 2009 as a non-governmental organization for farmers themselves. It represents the interests of 8,500 farmers from 6 different group organizations in the Mbeya, Mbozi, Busokelo, Ileje, and Rugwe regions. Smallholder farmers of Shiviwaka own an average of 1.5 acres of coffee, particularly in Mbeya, with an average annual rainfall of approximately 1,500 millimeters. The association is building strong partnerships with Sucafina to ensure farm sustainability. Tanzania's coffee production is concentrated in five major geographic regions of the country: in the north (Kilimanjaro, Arusha, and Tary), in the west (Kigoma and Kagera), and in the south (Mbeya, Songwe, Iringa, Njombe, and Ruvuma).

In recent years, coffee from Mbeya has indeed become very noteworthy. Tanzania is famous for its Peaberry coffee, but this AA from Tanzania Shiviwaka Co-op is one of our best African coffees this year. With a new season and new roasting profile, we believe this is our exotic espresso that has been used as a filter since early last year. The unique aroma notes emanating from its character are interestingly orange, with some dry spices finishing with a smooth cocoa taste.

Shiviwaka is a Swahili word that the Tanzania Coffee Farmers Association registered in 2009 as a non-governmental organization for farmers themselves. It represents the interests of 8,500 farmers from 6 different group organizations in the Mbeya, Mbozi, Busokelo, Ileje, and Rugwe regions.

Smallholder farmers of Shiviwaka own an average of 1.5 acres of land under coffee, particularly in Mbeya, with an average annual rainfall of about 1,500 millimeters.

Key Details

• Region: Mbeya
• Altitude: 1,560 meters
• Varieties: Kent, Bourbon
• Cooperative/Group: Usongwe AMCOS

Varieties

Farmers in Usongwe primarily grow Arabica varieties planted by their ancestors. Kent and Bourbon are the most common, with Compact being introduced more recently.

Kent is considered a natural mutation of Typica originally discovered in India and is known to be more rust-resistant (Hemileia vastatrix aka Coffee Leaf Rust) than Typica itself. Typica is the backbone of most specialty coffee globally. The first plantations grown in America and Asia belong to the Typica variety. The cup profile of Typica is usually balanced and somewhat complex. It has high clarity and can maintain enough sweetness to keep you interested even when your coffee cools down. Even though I haven't had the opportunity to taste Kent in isolation, I suspect it has similar cup characteristics to classic Typica.

Processing: Thoroughly washed and sun-dried on African beds

The origin of the name is based on the surrounding areas and the nearby Usongwe Valley.

Farmers in Usongwe have mature, well-maintained trees averaging about 20-35 years old. Normally, they would lose productivity earlier, but due to regular pruning and other agricultural practices, these trees remain productive. The genetic lineage of coffee varieties should also be acknowledged.

Bourbon was discovered on the island of Bourbon (an island east of Madagascar, now called Réunion) and was brought to the island by the French from Yemen. Bourbon is susceptible to all major diseases and pests, making it more difficult for farmers to be a profitable crop in certain countries and/or regions. The cup quality is very good, with high-quality acidity and a clean, sweet taste that is maintained even as it cools.

The Tanzania Coffee Research Institute (TACRI) has been very active in developing and distributing varieties that are resistant to the previously existing Coffee Berry Disease (CBD) and Coffee Leaf Rust, and due to their resistance, farmers are increasingly adopting these varieties. Compact is one of these new varieties, widely adopted in rural areas due to its high resistance to coffee berry disease.

Usongwe producers process their coffee at home. On average, most family's coffee farms are only a 15-30 minute walk from their small processing plants. During harvest, coffee cherries are brought to small pulpers and hand-pulped within 7 hours of picking. The cherries are sorted, placed in fermentation tanks, and then fermented in clean water for about three days. On the fourth day, the coffee is removed from the tanks and washed of all traces of mucilage (the remnant of sticky fruit around the seeds), then it is placed again in clean water for an additional 24-hour soak. This soaking is said to help enhance sweetness and is a common practice, particularly in Kenya.

Flavor Profile

Honey, grape, and vanilla with a creamy mouthfeel and refined grape-like acidity. It seems very versatile but without obvious and more complex acidity. The texture and sweetness seem to dominate, and it truly is wonderful.

FrontStreet Coffee Recommended Brewing:

• Dripper: Hario V60
• Water Temperature: 90°C
• Grind Size: Small Fuji grind setting 4

Brewing Method: Water-to-coffee ratio of 1:15, using 15g of coffee. First pour 25g of water and let it bloom for 25 seconds. Second pour to 120g and then stop pouring. Wait until the water level in the coffee bed drops to halfway, then continue pouring slowly until reaching 225g total. Extraction time should be around 2:00.

Analysis: Using a three-stage brewing method to clearly distinguish the flavors of the coffee's front, middle, and back segments. Because the V60 has many ribs and faster drainage, stopping the pour can help extend the extraction time.

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