Tuganzangane

All coffees are floated and sorted 3 times - once at the farm, once at the collection center in the village, lastly after delivery at the washing station.
Cherries are then being fermented in sealed barrels for 56-72h until reaching a pH of 3.5. They are then depulped and undergo a second fermentation in parchment for 48h until being rinsed 3 times and taken to drying beds, where the coffee is dried for about 25 days until reaching 10% moisture. 

Tuganzangane is the smallest farmer conglomerate of the Empaako Collective only containing 7 growers, a decision deliberately taken by Mwesige David, Chairman of the village. David is one of the few farmers in Empaako with a background in agronomy and basic English skills to help local producers. His farm in the region of Mitandi/Kibaati is close by to the head of Empaako, Eli’s plot.

The newly founded Tuganzangane group is helping the local producers avoid selling their coffee via what the locals refer to as “crop-hiring”. Where local intermediaries with better financial situations secure the crop pre harvest at a massively reduced rate. Leaving farmers with little profit to gain and even less incentive to improve the quality of their coffees. Empaako is doing their best to bring about change, giving producers in the area better rates and conditions.

Through the help of Empaako and their importer Semilla the members of Tuganzangane have access to a loan program pre harvest, receiving advances that they can pay off once their crop has been picked. Under the old system producers would pick trees as soon as possible but now with better financial security they're letting the cherries fully mature. The improved rates only incentivizing better growing practices, truly shining through with this SL28.