Machare Coffee Farm

Machare Coffee Estate is a fully organic-certified coffee estate in Tanzania. We are being truly committed to sustainability, developing projects related to farming practices, resource use and biodiversity on the estate.

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Premium Arabica Coffees

On a size of 140 hectares and at an altitude of up tp 1,550 meters, we produce high quality organic-certified Arabica coffee at the slopes of Mount Kilimanjaro.

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HIGHEST QUALITY STANDARDS

We emphasize the highest quality standards possible, and that's why we process our coffee right here in our farm's own factory: The beans are sorted multiple times, separated, washed, and then turned daily on traditional African drying beds. All this effort is to ensure a clear and balanced cup profile. Our coffees outline a smooth, well-balanced cup-profile with notes of chocolate, nuts, and a bright citric acidity.

SPECIALTY COFFEES

We don't stop at washed Arabica coffees. We are constantly experimenting with innovative processing methods like anaerobic fermentation or honeys. With success! Since 23 years, we have been producing exceptional coffee qualities for the international specialty market.

Ecological Coffee Farming

Our farm is home to 311,000 organic coffee trees, producing around 100 tons of certified Arabica coffee per year. And every single bean is carefully handpicked by our dedicated team.

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SUSTAINABILITY & INNOVATION

On the 140-hectare farm, we have been dedicated to coffee cultivation for many years. Our focus is on sustainability and innovative farming and processing methods. No surprise that we are completely organic-certified and are avoiding the use of any environmentally harmful pesticides and chemicals.

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EXCEPTIONALLY GOOD CONDITIONS

The slopes of the snow-topped Mount Kilimanjaro with their volcanic soil and the perfect climate condition at an altitude of up to 1,550 m provide the ideal settings for cultivating high quality Arabica coffee. Divided into 53 coffee blocks, it is the highest coffee estate in the Kilimanjaro region, with the lush montane forest of Mount Kilimanjaro gracing its northern boundary.

Facts about Machare Coffee Estate

1550 m

The volcanic soils and climatic conditions at an altitude of up to 1,550 meters offer ideal conditions for growing unique coffee qualities.

40 ha

Machare Coffee Estate is framed by two rivers surrounded by a 40-hectare protected area that is home to a wide variety of trees, shrubs, birds and mammals.

100%

Machare Coffee Estate relies on 100% organic pest control. Extensive ground cover creates a balanced environment and provides habitat for beneficial insects.

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Processing steps

1. Nursery

The organic seeds come from our own farm, and we also raise the seedlings ourselves. In our nursery, the coffee seedlings grow for a year in reusable pots, allowing their root systems to develop well and making them more resilient. Only then are they moved to the coffee field.

2. Picking

Coffee cherries are handpicked, with only fully red cherries being selected to ensure optimal ripeness and quality.

3. Pulping

The cherries are pulped on the same day they are picked. This process involves removing the outer skin and pulp from the coffee beans inside.

4. Fermentation

The pulped beans undergo fermentation for a period ranging from 1 to 3 days. The exact duration depends on the temperature, which affects the fermentation rate. This step helps to break down the mucilage and develop the beans' flavor.

5. Washing channel

After fermentation, the beans are washed in a washing channel. This process involves thoroughly cleaning the beans and separating them based on quality. The higher-quality beans are typically heavier and will sink, while lower-quality beans will float and be removed.

6. Drying

The washed beans are then dried by sun. This natural drying process helps to reduce the moisture content to a suitable level for storage and further processing. The beans are spread out in thin layers and regularly turned to ensure even drying.

7. Conditioning

Once dried, the beans are allowed to rest in concrete bins for approximately 4 weeks. This resting period, known as conditioning, helps to homogenize the beans, allowing the moisture content and flavors to stabilize.

8. Milling

In the milling stage, the dried beans undergo the removal of the parchment layer, which is the thin, papery layer surrounding the bean. The beans are also separated into different sizes and qualities during this stage. Finally, the processed beans are bagged and prepared for export.

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Rooms

Make yourself at home in one of our premium cottages amidts thousands of aromatic coffee trees.

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Restaurant

Take a seat on our terrace and enjoy the culinary magic of Tanzania along with a stunning view as a side-dish.

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Experiences

Discover the secrets of coffee farming and cultivation through our workshops and connect with the local community who have dedicated themselves to this craft for generations.

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