Nestled in the Mbozi District of Tanzania near Iluya town, Ilomba Coffee Cooperative has been crafting quality coffee since 1997. Officially recognized as a cooperative in 2006 with the help of an NGO, Ilomba supports its members with agronomical resources and gives them a voice in the cooperative’s leadership, ensuring a community-driven approach to coffee production.
At Ilomba, every coffee cherry is fully washed—a process they believe is key to exceptional cup quality (and we couldn’t agree more!). The cherries are carefully floated for grade separation, removing any unripe coffee. From there, they use a water-conserving eco-pulper to strip the cherries before fermenting them for 1–2 days to break down the sticky mucilage. After fermentation, the coffee is washed in clean water and dried on raised tables for about two weeks to reach peak quality.
Located at an altitude of 1,700 meters, with coffee farms reaching up to 1,900 meters, Ilomba’s unique environment is ideal for cultivating standout coffee varieties like Bourbon, Kent, and Typica. Most farmers here work small plots of land—less than 2 hectares—pouring their dedication into every bean.
Ilomba isn’t just a cooperative; it’s a community of hardworking farmers who are passionate about producing exceptional coffee while honoring traditional methods and sustainable practices.
Available at Guest House, Winter 2024-25
