In 2016, Jacob, our founder, met Keremba in Melbourne. Both were calling Australia home. However, Keremba was already anticipating a return to Tanzania once his partner, Mkunde Chachage, finished her Phd. It was clear from the beginning that Keremba and Mkunde had their hearts set on improving Tanzanian lives using coffee as a medium so Jacob and Keremba began to dream and explore what that might look like. As the Director of Coffee for 5 Senses, once Keremba returned Jacob was able to commit to Keremba’s first harvest, sight unseen. This enabled Keremba to move on with his vision and first harvest with a minimalized risk. Now, 5 years and 5 harvest later, Tenfold Coffee is the first company to bring Keremba and Mkunde’s coffee into the U.S. and we are honored. Keremba initially set up Communal Shamba to facilitate the trade of green coffee from smallholder farmers in the southern highland region of Tanzania to the consuming world. Access or connections to the consuming world is still a huge challenge to overcome for most small holders. Communal Shamba teamed up with other fellow small holders to establish the agricultural co-operative society Mkulima Kwanza (means “farmers first” in Swahili). Mkulima Kwanza is set up to produce and process specialty coffee using advanced and sometimes experimental methods. Their primary hope is to increase farmers’ prices and reduce production costs all the while focusing on quality. We have bought two coffees from this farm’s harvest. This coffee is the PB or pea berries separated from the sorting at the dry mill processing. A pea berry is a natural mutation, scientist would technically call this a defect, that occurs within the cherry’s maturation. In year’s past Tanzania has become rather famous for its peaberries and although we are cautious to ‘buy’ into these trends, every year, without fail, the pea berries from Kimondo seem to be Tenfold’s favorite on the cupping table. They show exceptional balance yet with the unique acid notes we have come to love from this farm.