Tanzania

Produced by small cooperatives in Mbeya, this high-grown coffee features Bourbon and Kent varieties cultivated at 1,200–1,900 meters in clay soils. The coffee is washed and dried on raised beds for a clean, aromatic profile.

The medium-light roast brings forward pear, floral and jasmine aromatics, and a strawberry-like sweetness.

Coffee details

• Origin: Mbeya, Tanzania
• Producers: Small cooperatives
• Varietals: Bourbon and Kent
• Elevation: 1,200–1,900 meters
• Soil: Clay
• Process: Washed, raised-bed dried
• Roast: Medium-light

Brewing guidance

Pour-over or AeroPress will best showcase its florals and fruit. Use a medium-fine grind and let the cup cool slightly before tasting.