Tanzania Kibo Chagga is undoubtedly a signature of H.R.Higgins and has been a well-loved part of our range for many years.
At the end of the Second World War, when the Ministry of Food was still controlling supplies of coffee to roasters like my father, he was offered a small consignment of coffee. The bags were marked K.N.C.U —Produce of Tanganyika (later to become Tanzania). In his diary, he recorded that the quality of the coffee was outstanding. In flavour, it reminded him of coffee from Colombia, South America.
At that time, most coffees from Central and South America — including Colombia — were unavailable in the United Kingdom because they were sold in dollars, and we had no precious dollars to spend on imported coffee. Our supplies were restricted to coffees from the Sterling area.
There followed several further small consignments, but then the supply dried up. My father was told that the coffee was no longer available. Unwilling to accept this, he began to track its origin. He visited the East African Dependencies Information Office, where officials who knew him from his work with Kenyan coffee took interest in his pursuit. They informed him that the coffee came from the Kilimanjaro Native Co-operative Union (KNCU), an organisation formed by African coffee farmers on Mount Kilimanjaro — one of the most forward-thinking and organised coffee co-operatives in Africa at the time.
He decided the only way to secure this coffee was to visit the farmers himself. By chance, a trip to Kenya was being organised by the Coffee Publicity Association. He booked his place, and while in Nairobi, left the main party. Boarding a local bus, he travelled to Moshi, where the Tanganyika coffee industry had its headquarters.
Welcomed by the Chagga people — he established a direct relationship with them. We became the first coffee merchant in London to buy directly from the co-operative. I remember welcoming him back from that first visit, and later visits followed — by my father, my sister and myself. I suggested we name the coffee Kibo, after the summit of Mount Kilimanjaro.
Tanzania Kibo Chagga has a unique flavour — less acidic than its Kenyan neighbours. It shared flavour notes with Colombian coffees; a gentle acidity combined with a full bodied richness. It is deliciously fruity, with notes of nectarine and orange.
Our brewing guide recommends preparing it as a filter, pour-over or cafetière coffee. Enjoy its flavour as a black coffee, or with milk or cream.
Sincerely,
Tony Higgins
