This lot, processed at the Iyula Washing Station, was carefully prepared at a communal Coffee Processing Unit (CPU). Unlike small-scale home processing, CPUs provide a controlled environment that ensures consistency and stable quality year after year. As a result, Iyula has become known for producing reliably clean cups.

Working closely with exporters, Iyula also invests in training farmers and promoting sustainable agriculture. Current initiatives include studying soil characteristics to guide optimal fertilizer use—an effort aimed at balancing long-term quality improvement with environmental conservation.

A standout feature of Iyula’s processing is its use of the soaking step, a practice rarely seen in Tanzania. After dry fermentation, the parchment is soaked in fresh water before being sun-dried. This method, common in Kenya but rare in Tanzania, helps enhance clarity and brightness in the cup, reflecting Iyula’s strong commitment to quality.

From cherry delivery to drying, every step is meticulously managed. Cherries brought in during the afternoon are pulped overnight, density-sorted, dry-fermented, washed, and then soaked for 8–12 hours before being dried for 9–14 days on African raised beds.

The result is a cup that combines the depth and richness of Tanzania with a refined, clean profile—born from careful processing and rigorous quality control. A comparison with Iyula’s lighter roast can also make for an interesting tasting experience.

Region: Mbozi, Songwe, Southern Tanzania
Station: Iyula
Altitude: ~1,700 m
Varieties: N39, KP423
Process: Washed
Flavor Notes: Apple, Orange, Brown Sugar
Roast: Dark