Tanzania

Roast: Medium-light

Tasting Profile:

• Pear – A crisp, juicy sweetness upfront that adds a refreshing fruit clarity to each sip.

• Floral & Jasmine – Light aromatic notes reminiscent of jasmine blossoms and wildflowers, giving the cup an elegant, tea-like fragrance.

• Strawberry – A subtle berry sweetness that rounds out the cup with a soft, delicate finish.

• Balance – The combination of fruit and floral tones produces a clean, effervescent acidity with a smooth, lingering aftertaste.

Grower: Small cooperative farmers in the Mbeya highlands, cultivating coffee in nutrient-rich soils with sustainable practices.

Variety: Bourbon & Kent – classic East African cultivars known for their bright acidity and refined fruit-forward profiles.

Region: Mbeya Region, Tanzania – prized for its high elevations, fertile clay soils, and cool mountain climate that slow the ripening of cherries, intensifying sweetness and complexity.

Altitude: 1200-1900 M

Soil Type: Clay Minerals

Process: Fully washed and dried on raised beds.