The Q graders in our cupping lab scored this coffee 84.5.
Our Iyenga comes from the Iyenga Cooperative, near the town of Mbozi in the region of Mbeya. The cooperative was established in 2003, with a membership of 64 farmers, and it has since grown to 193 members. Most members' farms are between 0.5 and 1.5 hectares, and most are intercropped with bananas, beans and maize, though coffee production is the primary source of income. Members deliver their coffee cherries to a central processing unit (CPU), where the coffee is washed with a Penagos 500 machine. It’s then fermented in tanks for 12 to 24 hours, depending on the weather. And finally, the coffee is washed again with clean water and put on raised drying tables until it’s dried to 11 to 12 percent moisture.