What are the flavor notes of Kents from Ilomba Washing Station in Mbozi Province, Tanzania?

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Tanzania Mbeya Region | Ilomba Village Kent Washed Coffee Flavor Profile

The Ilomba Washed Station is located in Ilomba Village, Mbozi Province, Tanzania, situated on the steep slopes of the Mbeya Highlands in the southwestern part of the country. The Ilomba Cooperative has 24 members, all small-scale coffee farmers. In 2000, with the assistance of Kilicafe (Technoserve), they voluntarily formed a group to improve coffee quality and marketing. In 2010, they were formally registered as the Ilomba Best Coffee Group. Over the years, with Technoserve's effective guidance, their coffee production reached 40 metric tons in 2012. However, in the same year, Technoserve terminated its local guidance program, and production suddenly dropped from 40 metric tons to just 4 metric tons. This was because banks, after Technoserve's departure, did not trust the farmers and were unwilling to provide financial support to them. In 2013, the organization established a relationship with Tembo Coffee Company, which helped them rebuild the washing station and provided necessary agricultural supplies. By 2014/15, they finally regained their prosperity, producing 20 metric tons of coffee. In addition to benefiting their own members, they also make their facilities available to surrounding farmers.

After the cherries are de-pulped, they undergo 12 hours of underwater fermentation, followed by grading in flowing water channels, and finally sun-drying on raised beds. The sun-drying process lasts up to 20 days. Due to the high altitude of this region, the maturation period is longer, resulting in superior bean size and quality.

Coffee Information

Region: Mbeya, Ilomba Village

Washing Station: Ilomba Factory

Producer: Ilomba Best Coffee Group

Altitude: 1,900 meters

Variety: Kent

Processing Method: Washed, with 12-hour fermentation, African raised bed sun-drying for 20 days

Flavor Notes: Melon, Chamomile, Lime

Recommended Brewing by FrontStreet Coffee

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Royal grinder setting 3.5

Brewing Method: Water-to-coffee ratio 1:15, 15g coffee grounds. First pour with 25g water for 25s bloom, then pour to 120g and pause. Wait until the water level drops to halfway before continuing. Slowly pour until reaching 225g total water. Extraction time around 2:00 minutes.

Analysis: Using a three-stage brewing method to clearly distinguish the front, middle, and back-end flavors of the coffee. Because the V60 has many ribs, drainage is relatively fast, and pausing during pouring helps extend the extraction time.

Important Notice :

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