Tanzania Lunji AA تنزانيا لونچي
Net Weight 250g الوزن ٢٥٠ جرام
Hazelnut. Cranberry. Blackberry. Apple.
Farm: Lunji Estate
Varietal: Blue Mountain Bourbon, Blue Mountain Typica, Bourbon SL28, Bourbon N39, Kent, Pacamara
Processing: Fully washed & sun dried on African beds
Altitude: 1,600 to 1,650 metres above sea level
Owner: Clemens & Stella Moier & Thomas Platter
Town / City: Ihombe
الإيحاءات: بندق. تفاح. توت برّي. توت أسود.
السلالة: بلو ماونتن بوربون, بلو ماونتن تيبيكا, بوربون اس ال ٢٨, بوربون ان ٣٩, كنت, باكامارا
الارتفاع: ١,٦٠٠ - ١,٦٥٠ متر فوق سطح البحر
المزارع: كليمينز و ستيلا موير و ثوماس بلاتر
The Story Behind This Coffee
In the mid 90s, the farm was given the name ‘Lunji,’ which the current owners believe arises from "Ilunji" an ancient name in Safwa (the local tribal language) for a tree that is common in the region. While the word is not used anymore, older people still remember the word as the name of the tree.
In 1994 Clemens Maier and Thomas Plattner purchased the farm from the previous owner, who had abandoned the farm for many years due to illness. The farm was in a terrible state, since no management had taken place for several years. Work on the farm had stalled, buildings had crumbled down. Clemens and his wife, Stella, agreed to manage the farm and bring it back to life, but they had their work cut out for them. In1994, the garden was a thick bush, with the grass standing 1 metre high. The family still tells stories of 3 metre long cobras in the shed and puff-adders sunbathing on the windows of the farmhouse. They had to rebuild almost from scratch. Some coffee plots were entirely replanted, some needed the gaps to be filled, and everything needed a decent pruning.
Stella, being a Tanzanian and speaking over 5 tribal languages, was able to develop a very close relationship with the local community, which proved to be crucial for the wellbeing of the farm in numerous situations. Clemens originates from a farming community in Bavaria, Germany and was previously working for the German Aid Development programme. His decision not to return to his family’s dairy farm but rather to apply his technical skills to Lunji has kept the machines running every day. Together they have brought the farm back to life. The first year saw them yielding only 7 tonnes of green coffee. This went up to an average 80 tonnes by 2002 and a bumper crop of 250 tonnes in 2004.
The farm is currently focusing on quality, as Stella and Clemens know that specialty coffee production is on the rise in Europe. Currently around 60% of the farm’s total production is sold as specialty, but their dream is to increase this even further.
In addition to coffee, Lunji Estate also grows avocados and rears poultry.
After being selectively hand-picked, coffee is sorted to remove all debris and damaged cherries before being pulped on the same day using the farm’s 4 disc Mckinnon Pulper, which is electrically powered. In case of a power shut-down during the pulping hours, a 60 year old Lister engine powers the same pulper in order that the coffee is pulped immediately after picking.
The coffee is then conveyed to the fermentation tanks using fresh water, where it ferments for around 24 hours. The parchment is then fully washed before being washed again through the grading channel. The grading channel has several wooden stoppers at different heights. In this way the coffee is again sorted, whereby the floaters and possible debris will pass over the high-set stoppers while the heavier beans will remain at the top of the channel, held in place. This separation ensures a further quality control.
After fermentation and washing, the coffee is dried on raised beds for between 9 to 13 days, depending on the weather. During this time, the coffee is regularly turned and sorted to remove any damaged beans and debris.
The coffee is eventually rested at a dry mill some 25km away from the farm. Upon milling, it is sorted according to screen size and density. Grading is as 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 to the cultivation methods.
Environmental stewardship is important for the Maier family. Already, around 35% of the farm is under conservation. Hoping to improve the situation for flora and fauna, they have also undergone a project to reforest sections of the Mbeya Range Forest Reserve, which partially borders the farm and which is also the water catchment area for the whole community.