Lyela Coffee Group is the formation of 239 small-scale farmers who have come together to process their cherry at a communal processing site, this is commonly known as a CPU (Central Processing Unit). This has become quite common in Tanzania as the traditional Cooperative structure has been subjected to much corruption and manipulation by those in power.
Iyela was founded by Rashid, a successful entrepreneur and coffee farmer, the CPU was formed in 2011. The farms that are a part of the Iyela Coffee Group range in altitude from 1800 to 1900 meters above sea level.
There are three supervisors working with the group full time to help them implement good quality protocols, Joshua Kasekwa, Issa Mwashiuya and Issaya Mwamgunda.
Previously the coffees here were processed as semi-washed coffee, however, this has been the first year of processing fully washed coffees for Iyela.
The main season for the Southern part of Tanzania is June to August, with the coffee trees flowering between September and October.
The cherry for this coffee comes from 239 smallholder farmers, who pick and deliver their cherry to the CPU. When they deliver the cherry, they will hand sort to ensure only the ripe cherry are processed.
The unripe and overripe cherry will be taken back home by the farmers for home processing and will be sold locally or consumed by the farmers themselves.
The infrastructure in much of Southern Tanzania is quite basic, and at Iyela they are pulping the cherry using a manual pulper that is hooked up to an engine. In this way, they can process 2200 kg per hour. This is in fact quite common in this area of Tanzania for its effectiveness and reasonable price and if done well can achieve good results.
The parchment is then fermented in tanks for 24-36 hours, weather dependent, and then washed and graded in channels. After grading the parchment is soaked for 8 hours before being dried on raised beds, during the drying process the parchment is being handpicked by casual labourers and volunteering farmers, to remove all the defects.
Although the infrastructure at Iyela is simple and somewhat limits their capacity to increase their production, they have grown in the number of members as a farm group and they expect to process 100 tons of parchment in 2017 as opposed to the 54 tons they processed in 2016.
Lyela Coffee Group
93,15 NOK pr kg
Light to medium
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Passionfruit & pineapple
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Star anise & dark syrup
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Milk chocolate & wild berries
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Banana & rose
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Raisins & marzipan
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Jasmine & rosehips
The beauty of Ethiopian coffees are how well they hold throughout the year. When we tasted this lovely coffee from Nano Challa, we knew it would be perfect for those that want a little more balance than brightness in their African coffee.
Jasmine & peach
Nothing quite compares to the fresh harvest coffees from Ethiopia. We're totally in love with this delicate, elegant and juicy gem from the Boji wet mill in the Kochere region.
We've partnered with Simon Landrein, Emalco and Bielke & Yang to bring you a limited run of these gorgeous enamel cups.
Red apple & walnut
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Citra hops & plum
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Green apple & candied ginger
Sold out. When I think of a great Kenyan coffee, I think of a really crisp malic (apple like) acidity. This delicious coffee has tonnes of it.
Dried apricot & orange blossom
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Apricot & macadamia
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Walnut & raisin
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Tropical fruit & hibiscus
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Roasted almonds & honey
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Bakers chocolate & dates
Sold out. Another absolute stunner from Gilberto at Los Pirineos in El Salvador. A gorgeous, balanced, rich and luscious coffee. Extra delicious as espresso.
Dark chocolate & fig
Sold out. A gorgeous classic El Salvadorian coffee from the Salaverria family. Rich, full and well developed, its a perfect breakfast coffee and goes very well with milk.
Nutmeg & shortbread
Sold out. One of the more classic coffees we offer, this gem from El Salvador is a perfect breakfast coffee.
Wild strawberries & dark chocolate
Sold out. One of the most exciting Colombian coffees we'll have this year is this vibrant and fresh hybrid variety from Victor Barrera. Its so far outside of any expectations of coffees from this region. You're going to love it.
Rosé & blackberry
Sold out. Wow! This is one of the most gorgeous, delicate, refined and juicy Kenyan coffees we've had in a long time. Vibrant and sparkling, just like a gorgeous pink wine on a sunny afternoon.
Butter & artichoke
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Pear & cream
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Orange & spice
Sold out. There is nothing better than a zesty, spicy Colombian coffee and this gorgeous gem from Jose Rodriguez doesn't disappoint.
Raspberry & vanilla
Sold out. When we tasted this mouth watering coffee from Rwanda, we were totally blown away. It has a fresh, vibrant tang of wild raspberries with a lovely velvety vanilla finish.
Jasmine & earl grey
Sold out. A delicate, elegant, clean and crisp Ethiopian coffee. It is the very opposite of the bombastic passionfruit & cream. We love how floral and tea like this lovely gem is.
Vanilla & cream
Sold out. This super tasty, creamy coffee from Alcides Avendano in Colombia is a really great all-rounder.
Passionfruit & cream
Sold out. This tropical delight is the last of our Ethiopians for 2017. Its balanced and incredibly sweet with a very creamy mouthfeel.
Elderflower & white peach
Sold out. When we launched the roastery at the end of 2016, we did so with one of our favourite coffees we've ever had: the elderflower & butter. It was a gorgeous coffee from Burundi and we never forgotten how much we loved it. So when we found another from the same washing station with similar characteristics, we couldn't wait to bring it back.
Rhubarb & spice
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Red apple & honey
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Chamomile & orange
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Grapefruit & chocolate
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Cream & orange
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Almond & Butter
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Violet Honey Geisha
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Milk Chocolate & Marzipan
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Yellow Apple & Tomato
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Lavender & Red Currant
Sold out. The cooperative at Kapsokisio in Kenya produces stunning coffees that are unique and unlike other coffees produced in different parts of the country. Having worked with this cooperative extensively in the past, we are over the moon to work alongside Cafe Imports to share it with you.
Rainbows & Unicorns
Sold out. Hacienda Esmeralda is one of the most well-known specialty producers in the world - for good reason. They have continuously won the Best of Panama for many years in a row since 2004 after selectively cultivating a varietal known as Geisha that they bought and planted originally as to defend against the scourge of leaf rust.
Blackcurrant & Sugar Snap Pea
Sold out. Kenyan coffee is known as some of the highest quality in the world, and this one is no exception.
Lime & Nectarine
Sold out. Ian from Curated Brew, a subscription service based in the UK, got in touch with us a few months ago hoping that we could find a stellar coffee to offer for their April box. We thought that this delicious, ripe and zesty Rwandan coffee was just the right fit.
Rhubarb & Rose hip
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Plum & Almond
Sold out. A gorgeous Colombian coffee, perfect for espresso drinkers or those looking for a more intense mouthfeel. We found this coffee on a cupping table in Oslo and couldn't wait to share it with you.