​There is a simple rule in the world of environmental sustainability, and this is: "If any waste or pollution of any kind is generated, someone further down the production chain will be affected and will have to pay for it."

In an industry such as Coffee, which generates revenues of more than USD100 billion a year, curiously, it is not the big corporations the ones called to lead the changes in the area of environmental sustainability; but is us! The small companies focusing on high quality coffee on the specialty niche. Although we do not contribute significantly in terms of pollution or waste and we take a very small percentage of the revenue mentioned above, we cannot wait for Nestle or Starbucks for example, to take the measures that will make a real difference in this regard. We could wait a lifetime and more for this to happen.

​Specialty coffee is not only about serving a quality cup, it also tells the story about how the lot was sourced, if an ethical price was paid to the producer, if the given traceability is relevant and honest, if the logistics are green and efficient, if the production of that lot did not include any forced or child labour, or if it generated abuse or poverty of any kind.

Undoubtedly, the cornerstone of this whole idea is quality, without it, all the subsequent philosophy falls apart. But when we get the quality coffee we want, it is essential to work on the conceptual aspects of specialty coffee and make them prevail.

In environmental matters, we have committed with two emblematic projects to which we contribute in a humble but consistent manner. We donate 2% of our annual sales to two foundations that work on the protection of Elephants in Kenya and Gorillas in Rwanda and their habitat.

We will never ask you to support us financially to give for these projects, but we want you to know that when you buy a Kilimanjaro Specialty Coffees bag, 2% of the price you pay goes directly to the protection of Elephants in various regions of Kenya and Gorillas in the Volcanoes National Park in Rwanda.

Enjoy your African coffee and protect the planet, because it is the only one we have.

​Certainly, the specialty coffee industry has grown exponentially in the last five years. The progress we have seen and experienced in farming, processing, logistics, roasting and brewing are undeniable and certainly admirable. But is this level of growth sustainable in the long term? Are we neglecting quality to privilege the quantity?

​We must never forget, that the fundamental pillar of our industry is quality. From farm to cup, what sets us apart from other sectors of the coffee business, is simply quality. But not only the quality of the bean, also the quality of our commercial relationships (ETHICS), the kind of information we deliver (TRACEABILITY), our production processes (CUPPING), the way we relate to the environment (SUSTAINABILITY).

In times of massive festivals, where the offer is overwhelming, the visual stimulation excessive and the time limited, we must ask ourselves: How can one be able to consume and digest so much information and coffee in such a short period of time? Ask also, what is the purpose of this massive festivals? And with this, where do we want to go from here, and if this is the right path?

It is always a good time to make the necessary adjustments and amend the route.

Question everything and enjoy your coffee!

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​With young local professionals bringing new ideas and energy, the help of foreign experts, serious government projects and planning, and the always present example of the "elder coffee brother" (Kenya); the industry in Tanzania is rising from the ashes and paving a great future.

​Today, the best lots are being produced in the area of Kilimanjaro, Arusha and Karatu in the north of the country, and Mbeya in the south. Unlike Kenya (with two harvests), in Tanzania there is only one very long harvest a year. It extends from June and can last until December, in the highest areas. Soils are volcanic and very rich in essential nutrients, perfect for the cultivation of high quality Arabicas.

​From our perspective, we are convinced that working towards strict lots separation, direct trade and building coffee-relationships with farmers and co-op's committed to quality, are the key to open the gateway of this origin, which has a potential as big as the Kilimanjaro, to produce high quality coffees.

​Potato defect, quakers, coffee berry disease, immature cherries, anthracnose, etc. All these are potential threats to your wonderful Rwanda, Burundi or Congo cup of coffee.
 
But how can we get rid of them? Or cut to a minimum the chances of getting a bad bean into so much goodness?
 
Some cooperatives in Rwanda are adopting this unique practice of hand-sorting wet parchment after being washed and fermented.
 
Some defective beans can be visually detected more easily when the parchment is slightly transparent with moisture. It is another opportunity to eliminate immature green beans, floaters, quakers, beans with anthracnose and insect-damaged (Antestia Bug) coffee that can result in the awful "potato taste defect".
 
Also, the slow introduction of air before the sun in the drying process, helps to keep the parchment intact and without cracks. If we think that the parchment is a small protective layer that reduce the shock of too much heat in the bean, this initial drying phase in raised beds and under shade, promotes that these internal molecular changes happen slowly and progressively.