The specialty coffee of March is: Tanzania Marangu Peaberry
When Rebecca, trusted partner of This Side Up Coffee, returned to her mother's land in 2011 and began interviewing farmers in the Kilimanjaro region, she sought to listen and understand their real needs, struggles and challenges. In this area, her family had been growing coffee for generations.
She understood that most farmers were struggling to stay afloat after the global coffee price plummeted in the 1990s, and Rebecca looked for ways to help farmers earn more from their coffee. Above all, she wanted to create long-term benefits for coffee growers by creating a solid network of small, democratic and independent cooperatives, organizations and individuals committed to growing the best coffee in the best way possible.
Rebecca and her team at Wanza quickly noticed that the community was eager for change, so the conversations gradually turned into a community-led initiative to improve the quality and quantity of coffee and find buyers willing to pay better prices.
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Aroma |
Body |
Acidity |
Aftertaste |
| Berries, black tea | Pleasant dryness, as in a Concord grape | Malic Acid | Raspberry, stone fruit |
