Vohora Farm, Tanzania

Vohora Farm, Tanzania

from 14.10

Country: Tanzania

Region: Arusha

Processing: Carbonic Maceration (similar to Anaerobic Washed Fermentation)

Elevation: 1600-1850 masl

Varietals: Batian, Blue Mountain Typica, Bourbon, Kent, SL28

Sourcing: Transparent Microlot

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While a traditional wine making technique, carbonic maceration is new to coffee. In it, cherries are placed into large barrels filled with clean water and sealed. A one way valve is opened allowing for CO2 to off-gas. After 2-5 days (depending on temperature), the cherries will ferment producing CO2 and pushing all the oxygen out. The result is a fruit forward, spritzy, and clean tasting coffee. The Vohora family processes a small amount of coffee this way on top of thousands of pounds of traditional washed fermentation coffees. They operate a 1000 acre farm and employees 50+ full-time workers. In addition to maintaining a diverse and healthy environmental ecosystem (their farms are RFA certified), they provide temporary housing for harvest laborers and land for locals to grow crops on.