Bilde 1 av 2
Bilde 2 av 2
AA Shilanga, Tanzania
AA Shilanga
Land: Tanzania
Region: Mbozi, Songwe
Produsent: Shilanga Agricultural Marketing Cooperative Society (AMCOS)
Bønnetype: KT 423, Bourbon N93
Prosess: Vasket
Høyde: 1,646
From the importer:
Shilanga represents approximately 200 smallholder farmer members, producing around 2,500 bags annually. The cooperative collects cherries grown at 1,646 meters on fertile clay loam soils, resulting in complex and consistent cup profiles.
With a fully centralised process that includes eco-pulping, meticulous density grading, and carefully timed fermentation, Shilanga ensures uniformity and top-quality coffees in the region. The cooperative also prioritises sustainable practices: controlled water use from the River Runda and well-managed drying processes allow Shilanga to deliver exceptional coffee while maintaining environmental responsibility.
Harvest and Processing
The area where Shilanga operates grows coffee on clay loam soils, which favours quality coffee production. The flowering period takes place between September and October, followed by the main harvest season from June to August. The coffee varieties grown are Compact, a local hybrid widely distributed from the quality institute and some of Bourbon-derived varieties, including N 39 and KP432.
Farmers deliver freshly harvested red cherries between 11 a.m. and 6 p.m. Once sufficient volume is reached, the Penagos Eco Pulper is operated continuously, often until 7 p.m., to accommodate new deliveries.
After pulping, the wet parchment is graded by density into P1, P2, P3, P lights, and pods using washing channels. It is then fermented for 12–24 hours, washed, soaked for 8–12 hours, and finally dried on raised tables for 7–14 days under careful supervision to ensure uniform drying and optimal moisture content.
The River Runda, located approximately 150 meters from the processing site, serves as the cooperative’s main water source for coffee processing and washing.
