Farm: Kongoni Estate
Altitude: 1650 mass
Cupping Notes : Wild berries, Blackcurrant, Fruity
Fermented for 24-36 hours and sun-dried on African beds for 14-21 days.
German settlers initially started growing coffee in the area during 1920’s. After the Second World War the British Administration consolidated the smaller German-owned farms into larger units. Colonel Terence Connor, formerly of the Indian Army named the farm Kongoni and successfully grew coffee and other crops. The farm changed hands late 1960’s and today it is owned and managed by Aggarwal family.
Kongoni Estate; which incorporates Kiran Coffee Estate and Kilimani Coffee Estate; is an old coffee estate located on the outer slopes of Ngorongoro Crater. The area is dramatic and wild; Elephants, Buffalo and Lion regularly visit the plantation. The region benefits from a cool climate and the farm is heavily shaded, which allows the coffee to develop slowly. Coffee cherries are harvested once a year during the months of July to November. The ripe cherries are hand-picked and collected at a central point. Great care is taken to ensure only the ripe cherries are picked. Harvest is always a very busy time and it is when the neighbouring villagers all come together to help. The cherries are transported to the factory in the centre of the estate for pulping. After pulping the beans go through the washing channels and are collected in fermentation tanks according to initial cherry quality. The wet parchment is kept there for up to 36 hours. After fermentation the beans are again washed and then taken out on to the drying tables. The coffee is sun dried; this may take two to three weeks depending on the weather. Care is taken to ensure even drying by regularly turning the coffee. After drying, the coffee is stored in conditioning bins before being transported to the mills in Moshi.
Over the last decade, hard work and investment have lifted both the quantity and the quality of the coffee being produced at Kongoni. With processing and drying being managed within the farm, the quality of Kongoni’s coffee is consistently excellent. The climate, farm biosphere and Kent varietal results in a dense, hard, bourbon arabica whose acidity, body and delicate citrus/fruity flavours are the signature of a classic fully-washed East African coffee.