This organic certified lot was grown on the slopes of Mount Kilimanjaro, a dormant volcano that lies in the northern part of Tanzania, near the border with Kenya. Smallholders that belong to the Kilimanjaro Native Cooperative Union work together to maintain their organic certification, and be able to export their coffee out of the country as the government puts strict limits on exports in Tanzania. These cherries are pulped the day they are picked, set up to ferment for up to 72 hours, and then dried on raised beds. This coffee is a mix of AA and AB grade – the two largest bean size categories of the grading system here – which is slightly confusing as almost every coffee producing country does their size and quality grading a little differently. The varieties of this coffee are composed of bourbon and kent. Kent is a hybrid of typica that was discovered growing in India in the early 1900s and grows well in East Africa, mainly Tanzania and Uganda. Bourbon, on the other hand is a highly prized cultivar that has been grown in high elevation in Tanzania for decades and is the plant that made coffee's reputation in Tanzania what it is today.