We are pleased to introduce another coffee from the long-standing partner Neel Vohora and Edelweiss from Manhattan Coffee Roasters. They have been working with Neel and his team in Arusha for years and are consistently impressed by the quality and variety of their coffees, from Geisha to Pacamara.  

This naturally processed Pacamara impresses with its complex flavor profile, offering notes of plum jam and a bright, juicy mouthfeel. It is well-suited for both filter and espresso preparation.

About the farmer:

Coffee Exporters Group is a family-run business with over 60 years of experience in growing, milling, and trading coffee in Tanzania. Founded in 1955 by Mr. BN Vohora, the company has spanned three generations and operates two coffee farms, Ascona and Edelweiss,  located on the rim of the Ngorongoro Crater in Oldeani, Karatu. The farms were originally planted with coffee by German settlers in the early 20th century and later managed by the British Administration after World War II. In 1969, Mr. BN Vohora acquired the farms, and since then, the family has cultivated truly exceptional coffee.  

All coffee is grown at high altitudes between 1600 and 1850 metres, benefiting from the diverse micro-climates of the region. Coffee Exporters Group follows a meticulous hand-picking process to ensure only perfectly ripe cherries are harvested. After picking, the coffee is pulped, fermented, and dried on raised beds under careful supervision to preserve its unique flavor profile.  

The company is Rainforest Alliance certified and deeply committed to sustainable practices, preserving the surrounding Ngorongoro forest and supporting the local community. They provide apprenticeships in trades such as mechanics and woodwork, contribute to local schools, and offer childcare facilities on their farms to support employees and their families.

About the process:

Natural coffee beans are processed using a traditional method where the coffee cherries are dried with the fruit still intact, allowing the beans to absorb the fruit’s sugars and flavors. After harvesting, the cherries are spread out on raised beds or patios and left to dry under the sun. The cherries are regularly turned to ensure even drying and prevent mold. This process can take two to four weeks, depending on the climate. Once the cherries have dried to the desired moisture content, the outer fruit layer is removed mechanically, revealing the coffee beans inside. The natural process tends to produce coffee with a fuller body, rich sweetness, and fruit-forward flavors, often with notes of berries, tropical fruits, and chocolate.