This lot, processed at the Iyula Washing Station, was prepared at a communal Coffee Processing Unit (CPU). Unlike small-scale home processing, CPUs offer a carefully managed environment that ensures consistent quality, making Iyula one of the stations known for reliably producing clean cups year after year.

Iyula also works closely with exporters to provide training for farmers and to promote sustainable agriculture. Current initiatives include studying soil characteristics to guide the optimal use of fertilizers—efforts that aim to balance long-term quality improvement with environmental preservation.

A particularly notable feature is the station’s adoption of the soaking step, which is rare in Tanzania. After dry fermentation, the parchment coffee is soaked in water before being sun-dried. This method, more commonly seen in Kenya, helps enhance clarity and brightness in the cup, demonstrating Iyula’s strong commitment to quality.

From delivery to drying, every stage 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 slowly on African raised beds for 9–14 days.

The result is a coffee that combines the richness of Tanzania with a refined, delicate clarity born of precise processing and quality control. A comparison with Iyula’s dark roast makes for an intriguing tasting experience.

Region: Mbozi, Songwe, Southern Tanzania
Station: Iyula
Altitude: ~1,700 m
Varieties: N39, KP423
Process: Washed
Flavor Notes: Blackcurrant, Orange, Grape
Roast: Light