Isaiso AB – Tanzania

Isaiso AMCOS was founded in 2018 and currently has 85 producer members. The annual production of this cooperative is 25 tonnes.

This region of Tanzania is known for its clay loam soil and mostly Bourbon and Bourbon derivative varieties, resulting in a very sweet and big-bodied cup profile.

The farmers here deliver red cherry usually within a specific window during the day of 2 pm-6 pm where the coffee is pulped that day at the coop level and graded into p1, p2, p3, lights, and pods. The best coffees (p1) are kept separate and fermented for 24-36 hours before they get washed in the washing channels. After this wash, the coffee is soaked for another 8-12 hours, during which every 3 hours the water is changed. Coffee is then dried on raised beds for 7-10 days.