Pick ripe cherries
Harvest begins with the selection of cherries that have reached the right maturity.
Origin & Process · Moshi, Tanzania
Raised by Kilimanjaro.
Arabica shaped by high elevation, volcanic soils and careful work from cherry to cup.
Read the field notes
KilimanjaroFrom the highlands surrounding Moshi.
The place
A landscape written into the cup.
Rocky Specialty Coffee identifies its Arabica with the slopes of volcanic Mount Kilimanjaro, at elevations between 1,500 and 2,000 metres above sea level.
That altitude gives the coffee time to develop before harvest. The work continues through careful selection and processing in the journey toward roasting.
1,500–2,000mGrowing elevation
100%Arabica
MoshiHome of Rocky Coffee
“From volcanic soil to a remarkable cup.”Rocky Specialty Coffee field notes
The growing season
From green cherry to ripe red.
Coffee cherries develop along the branches before reaching the colour and maturity needed for selection. Picking ripe fruit is the first critical decision after growing.
Rocky’s product information describes harvest by picking only ripe cherries before pulping, fermentation, washing and drying.
See every stageThe process
Six stages from cherry to roast.
The company’s product information describes a sequence built around ripe cherry selection, pulping, fermentation, washing and drying. Roasting then creates the profile customers meet in the cup.
Pulp
The outer fruit is removed so the coffee can continue through wet processing.
Ferment
Controlled fermentation helps remove the remaining mucilage around the coffee.
Wash
The coffee is washed clean before it moves to the drying stage.
Dry
Moisture is reduced carefully to prepare stable green coffee for storage and roasting.
Roast
Light, Medium, Medium-Dark and Dark profiles provide different ways to experience the same origin.
Quality in the cup
Cupping makes comparison visible.
Samples are prepared side by side so the team can examine aroma, acidity, body, sweetness and balance in a consistent setting.
Arrange a visitPeople and place
Origin is more than coordinates.
It is the daily relationship between farms, coffee plants, careful hands, sample tables and the team in Moshi.
Trace the journey
Three anchors of Rocky coffee.
01
Grown high
Arabica grown on Kilimanjaro’s slopes between 1,500 and 2,000 metres.
02
Processed carefully
Ripe-cherry selection followed by pulping, fermentation, washing and drying.
03
Four roast profiles
A range from Light to Dark designed to reveal different expressions of the coffee.
Meet the coffee at the table.
Contact Rocky Specialty Coffee to ask about arranging a visit or cupping experience in Moshi.