News Releases
Coffee crops brewing for Sustainable Harvest in East Africa
May 7, 2010

Exciting news from our partners at Sustainable Harvest regarding their work at the Kanyovu Cooperative in Kigoma, Tanzania. The harvest has arrived, or – as we're told they say in Tanzania – 'kazi ipo' (now the work is here).

Coffee cherries at the washing station. Credit: Sustainable Harvest

They've sent along some photos of this year's coffee cherry crop, which is being processed into coffee beans.

The Kanyovu Cooperative is an effort by Sustainable Harvest to improve farmer income through improved quality of coffee production – stemming from farmer training as well as the introduction of new coffee pulping technologies. When Sustainable Harvest first began working with the Kanyovu Cooperative in 2006, Kigoma was not well known as a coffee-producing region of Tanzania. Just three years later, the cooperative is a model for coffee quality improvement in East Africa, with a selection from the Kanyovu Cooperative recently winning the 2010 African Taste of Harvest competition. According to Sustainable Harvest, much of this success can be attributed to the farmers’ careful attention to detail when picking and processing their cherries, skills that Sustainable Harvest’s agronomists emphasize when training co-op members.

Cherries going through the Penagos pulping machine. Credit: Sustainable Harvest

At the end of 2006, The Lemelson Foundation provided grant funding to Sustainable Harvest to help introduce new coffee technologies into the region through their Kigoma Quality Improvement Project. We also provided a program-related investment (PRI) loan to Root Capital (formerly EcoLogic Finance Inc) to help procure coffee pulping innovations and cover other infrastructure improvements for the grower's cooperatives working with Sustainable Harvest.

About Sustainable Harvest

Sustainable Harvest sources and imports specialty coffees from the finest producers around the world. They create transparent and sustainable supply relationships, investing in training for farmers and ensuring that coffee arrives reliably in its highest quality state to roasters. For more information, visit