Blue City Roasters

Tanzania AA Shilanga

Sonderpreis Preis €19,95 Normaler Preis

inkl. MwSt. zzgl. Versandkosten

Region: Mbozi district of the Songwe region

Altitude: 1646 m.

Producer: Shilanga Coop approx. 200 Smallholders

Variety: KT 423, Bourbon N93

Classification: AA

Processing: Washed

Flavour profile:

A bright and vibrant cup with juicy berry notes and floral sweetness. Raspberry and hibiscus bring a lively character, balanced by soft caramel and brown sugar sweetness. The body is light and tea-like, with a clean finish and a touch of stone fruit.

Origin:

Shilanga AMCOS operates in the Mbozi district of the Songwe region in Tanzania, at an altitude of 1,646 meters above sea level. Silanga is an established cooperative with a strong, multi-person leadership and robust infrastructure, including its own warehouse. While independent business operators may compete for coffee, washing stations are often geographically separate, and strong relationships with cooperative managers are crucial.

Shilanga was established on 6th August 1993, initially receiving only home-processed parchment coffee from its members. Silanga now operates three washing stations: one main cooperative station and two additional stations running under the Silanga name but managed by local businesspeople. The cooperative’s model of working with both the main cooperative and these independent operators helps ensure stability and increase overall production volume.

In 2013, the cooperative made a major advancement by purchasing a Penagos Eco Pulper, enabling the transition to washed coffee production starting the following season. Since adopting the washed coffee process, Shilanga has continually improved its infrastructure, consistency, and processing quality, enhancing both the value and reputation of its members’ coffee.

Shilanga AMCOS currently includes about 200 active producers from the villages of Shilanga, Shomola, Welu, Igale, and Ichesa. The cooperative’s annual production reaches approximately 2,500 bags (60 kg each) of clean coffee.

Harvest & Post-Harvest:

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.

Impact:

Shilanga AMCOS stands as one of the longest-established cooperatives in the Songwe region, representing decades of farmer collaboration and growth. The shift from home processing to centralised washed production has strengthened coffee quality, traceability, and economic resilience among its members.

Through sustained improvements in processing and environmental management, including the responsible use of water from River Runda, Shilanga AMCOS continues to promote sustainable and community-driven coffee production in southern Tanzania