About This Coffee

This coffee has been produced by a collection of small holder farmers from the Tanzanian southern regions of Mbeya and Mbinga. The coffee has been grown at an altitude of 1500 - 1800 masl. These coffee beans are the Kent, Bourbon, SL28 and Catimor varietals and have been fully washed. The cupping notes of this light-medium roast coffee have the classic East African acidity with sweet citrus and stone fruit notes in both aroma and flavour, complete with creamy cocoa finish - delightful!

Tasting Notes

Plum acidity and cocoa cream.

Growing Coffee in Tanzania

Each farmer in southern Tanzania tends to have approximately one to two hectares of land on average, often intercropping with sunflowers, beans, corn and ginger. The ripe cherry is hand-harvested and fully washed, it is then sun dried for two to three weeks on raised beds in the beautiful Tanzanian sun.

The soil in this high altitude region is lightly acidic and fertile, with red volcanic earth rich in potassium, magnesium and nitrogen. AA is the largest grade produced in Tanzania and it refers to the size of the bean which is screen 17/18.