Donnell Rawlings coffee is 100% chemical-free, non-GMO, shade grown, fairly traded, and single origin. It’s the healthiest coffee on the planet.
OUR STORY
Specialty light roast coffee tastes great and smells even better! Fill up your cup with our premium fresh caffeine shot of Donnell Rawlings’ Specialty Coffee.
Tanzania is an East African country that produces some of the most iconic, unique, sweetest coffee crops known in specialty coffee. Interestingly enough, Japan imports the most Tanzanian coffee of any country, with Italy and the U.S. as runner-ups. Tanzania is bordered by other amazing coffee-producing countries including Kenya, Burundi, Rwanda, and Mozambique, for examples. East African coffees are known to reflect fruity, naturally sweet, full-bodied coffees with complex flavor profiles.
Donnell Rawlings’ River Ninja Coffee is grown, harvested, and wet-processed in the Mbinga District of South Tanzania, surrounded by other established coffee-growing regions like Mbeya and Ruvuma. In 2018, the government made rapid and dramatic decisions to attempt to structurally organize the largely smallholder, small-lot coffee production throughout the country. As a result, farmers are now grouping into what are called Agricultural Marketing Cooperative Societies (AMCOS). The goal of organizing into AMCOS is to benefit the small farmer producers by stabilizing their coffee processing to an extent, organizing their efforts to grow Tanzania’s coffee export economy, and to gain an increasing amount of economic fortitude. This coffee is put through a washed (i.e. wet) process, used mostly with Arabica beans to help roasters bring out Arabica coffee’s flavor profiles.
As of 2018, Tanzania coffee production is organized into distributed cooperatives called AMCOS (Agricultural Marketing Cooperative Societies), an organizational standard developed in 2018 to stabilize and expand Tanzania’s unique coffee export economy.
The “wet” process means that before the coffee cherry pit (unprocessed bean) is dried to remove the skin/parchment, the coffee cherry is depulped to an extent, after which the remnant is placed into water to ferment which breaks down mucilage (water, proteins, sugars, pectates, and ash) leftover from the pulp. There is a balancing act in fermentation, as too little will not bring out the qualities of the coffee crop, but too much time spent in the water can actually damage those potential flavor notes and the acidity that comes with fruity profiles. Small farmers can make use of both natural (sunlight) or mechanical methods of drying the fermented, “green” coffee before it is sorted and shipped out to exporters or, in our case, direct to the roaster to roast for customers like you.
Tastes great and smells even better!
Fun Fact #1: Did you know that oily coffee beans, although they look neat and delicious, are actually oily because they have been roasted too long?
Over-roasted beans sometimes have oil on the outside because the natural oils from the inside of the bean are forced out due to prolonged heat and pressure. The natural oils and acids inside the bean help retain the particular flavor profile of a roast when ground and brewed.