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7. December | Lunji AB - Tansania Filter

Black Currant, Pear, Lime

In this coffee we taste black currant, pear and lime.

About the coffee


Currently, all coffee on the Lunji Estate farm is processed using the 'washed' method. In earlier times, when there was no demand for natural coffee (and water was abundant), this was simply the most efficient way of processing. Stella and Clemens' son Paul, who will take over quality control on the farm as soon as he finishes his studies in agricultural sciences in Berlin, is currently engaged in experiments with naturals and honeys.
After the selective hand harvest, the coffee is sorted to remove all residues and damaged cherries. Immediately after harvesting, the cherries go into a pulper. The coffee is then transferred with fresh water to fermentation tanks, where it ferments for about 24 hours. In the final step, the coffee is dried on raised beds for between 9 and 13 days, and is regularly turned and sorted to remove damaged beans and impurities. The coffee is finally stored in a dry mill about 25 km from the farm. After grinding, it is sorted by sieve size and density. The grading is done according to PB, AA, A, B, C, E, F, AF, TT, UG. In 2017/18, 52% of the farm's crop was defined as AA, which is a very good percentage and speaks for the farming methods.

About the farm


Lunji Estate farm is located right at the foot of the Mbeya mountain range, offering a breathtaking ambience characterized by spectacular views and climate. The name "Lunji", which the current owners believe is derived from "Ilunji", comes from an old name in Safwa (the local tribal language) for a tree common in the region. Although the word is no longer used today, older people still remember the name of the tree. The current owners, Clemens Maier and Thomas Plattner, purchased the farm in 1994 from the previous owner, who had abandoned the farm for many years due to illness. Clemens and his wife Stella agreed to manage the farm and bring it back to life, but they had their hands full.
The farm is currently focusing on quality, as Stella and Clemens know that specialty coffee production is on the rise in Europe. Currently, about 60% of the farm's total production is sold as specialty coffee, but their dream is to increase that percentage even more.

Cultivation
Grown with love by great farmers. 100% Arabica coffee, harvested when ripe and carefully processed. Sustainable and fairly traded.
Packaging
Our tins contain 50g and are 100% recyclable. No mixed materials.
Brewing
Use your tried-and-tested recipe as a starting point for this roast, or get help from our Brew Guides.

19grams Kaffeeadventskalender 7. Dezember Tansania

Bloody Good Advent

– Since 8 years

To the coffee

Black Currant, Pear, Lime

Score: 87
Sweetness: 3/5 Vanille
Acidity: mild
Mouthfeel:
seidig
Body:
leicht und flüchtig

Variety: Kent, Bourbon
Processing: Washed
Harvesting Year: 2021
Drying Time: 9 - 13 days


Suggested brew recipe:
16g coffee, 250g water, medium Grind setting, brewing time: 2,5 min

About the Coffee

In this coffee we taste blackcurrant, pear and lime.

Map Tanzania Souther Highlands

About the Farm

The farm currently grows about 60% Specialty Coffee.

Relationship:
new partner
Producer:
Clemens & Stella Moier & Thomas Platter
Type of Farm:
family owned business

Region, Country: Mbeya, CO
Altitude:
1650 masl
Soil type: fertile soils
Fertilisation method: biological
Shadow Type: schattenspendende Bäume
Processing location:
on the farm
Number of varieties: verschiedene
Harvest season:
Mai-Nov



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Sustainably grown

Carefully grown and processed by our partners.

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Recyclable packaging

No mixed materials in our coffee bags, therefore easy to recycle.

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