Tanzania Ibero PB Jipemoyo

Founded in 1993, Jipemoyo AMCOS represents 156 smallholder farmers. Since building their Coffee Processing Unit in 2017, the cooperative produces over 90% fully washed coffee. Grown in clay loam soils with Bourbon varieties (N39 & KP423), cherries are hand-sorted, fermented for 24–48 hours, fully washed, and dried on raised beds for 10–14 days. Pure water from the Mbalizi River, fed by Lake Ngozi, enhances the coffee’s clean, vibrant profile. Weight: 200g SCA Score: 85.5 Varietals: Bourbon, Kent Processing: Washed Altitude: 1550 Meters Above sea level