#037 – PB |
Region: Mbeya (Utengule Coffee Estate)
Harvest: October- February
Altitude: 1450 masl
Utengule is a traditional village at the foot of the mighty Mbeya range at about 1400 meters above sea level, flanking the Great East African Riftvalley to the north-east. The Utengule farm was
named after that village and it is no coincidence that Missionaries started coffee cultivation on the slope of these mountains at the beginning of last century. Excellent climate with warm summer and fresh winter, rich volcanic soils and good seasonal rains all favor the production of an Arabica coffee of outstanding quality.
Utengule grows traditional bourbon varieties, which are renowned for producing coffee of smooth flavor, full body and fine acidity. Due to the local climatic situation, all coffee is shaded with a variety of indigenous species as well as Grevillea and Albizzia In May to August numerous pickers come to the farm to harvest the red ripe cherry followed by an extensive washing and drying process.
Utengule applies the classic East African system with disc pulpers, Aagard pre-grader, washing channel and natural fermentation. Thereafter coffee is sun-dried over 10 days and thereafter put in storage over 6 – 10 weeks for conditioning.
Utengule cultivates coffee on 4 Estates with a total area of 150 hectares. The production fluctuates between 150 and 280 tons parchment depending the weather condition, especially rainfall. About 80% of the production are screens 15 – 18 plus PB. In August & September the parchment goes to the dry mill, which is about 30 min away from the farm and is ready for shipment between September and November Utengule cultivates only about 40% of the area with coffee, while the rest is left as nature reserves. The farm provides habitat to over 150 different bird species as well as
numerous mammals. The fauna is equally rich with an unusual range of large trees and flowers.