Stewed stone-fruit, red currant with soft milk-choc body that lingers.
Amongst the rolling hills of the Songwe region of Tanzania, a partnership between the Mkulima Kwanza coop and Keremba and Mkunde’s Communal Shamba processing center is making waves. In just its third year of operation, this co-lab has lifted the coops’ coffee out of commodity, supported a regional health clinic and seen a 30x increase in specialty export – including this lot. Appropriately translating as ‘Unity’, the Umoja lot is offering stewed stonefruit, tart red currant and a soft milk-choc body that lingers.
Get to know: Communal Shamba
Like every good superhero backstory, Communal Shamba came about through a chance encounter with something extraordinary. It’s 2016. Keremba Warioba and Dr Mkunde Chachage, two home-town Tanzanians who had spent the last 10 years working and studying in Melbourne, stumbled in to one of our Curated Cupping events. While their family back home grew coffee, they had virtually no coffee experience – but they had a strong passion for agriculture and social impact…
Keremba Warioba & Dr Mkunde Chachage
The first ever coffee buyers Mkulima Kwanza had ever met!
Kerembe at MICE sharing Communal Shamba coffee.