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Keremba is pioneering a new sub genre of processing in Tanzania, which we can call Nu Natural. It brings classic winemaking and classic coffee processing techniques together, like Linkin Park and Jay-Z.
Carbonic maceration starts at La Kibabe, Communal Shamba’s smaller, more experimental farm. Whole cherries are sealed in a tank filled with carbon dioxide. Without oxygen, fermentation begins inside the fruit before yeast joins in. In wine it softens tannins and draws out vivid fruit. In coffee it sharpens clarity, smooths the edges, and lets the natural sweetness lead without drowning out the undertones. It is less distortion and more refined, a classic riff played in a new way.
Crisp white grape, sweet lychees, and a fermenty, kombucha-y, skinsy wine-y finish. One sip and you’ll want an encore. What’s striking is how natural the experiment feels. Borrowing a method from another craft and letting it shape the outcome is not about novelty for novelty’s sake. It is about pushing what is possible without losing sight of where the coffee comes from.
Keremba’s role in Songwe has always been about building bridges. Through Communal Shamba he links smallholder farmers to specialty markets, strengthens local groups, and ensures that quality translates into value for the community.
So, are you all set to taste the Collision Course?
Did you know 20c from every kilogram of coffee roasted and every cup sold goes to The Cup That Counts.
