Tanzania Korongo (filter)

This coffee from Tanzania is not a single estate but a regional blend. It is from a network of washing stations across Mbozi, Mbeya & Mbinga in Tanzania’s
Southern Highlands.
The coffee cherry is all hand-harvested and processed on the respective farms, so individual processing methods vary from farm to farm. In general, cherry is pulped using either an eco-pulper or standard pulper and then fermented. Parchment is dried on raised beds for 14-20 days following fermentation.
Once dry, the parchment sits for 2-3 months in cooperative warehouses before being transferred to mills in either Mbozi or Mbinga, districts in Southern Tanzania, to be prepared for export.


• Roast: Medium (espresso coffee)

• Region: Mbozi, Mbeya & Mbinga

• Varietal: Blue Mountain, Bourbon, SL28, Typica

• Altitude: 1600-1900 MASL

• Producer: Farmers working with Sucafina Tanzania 

• Process Method: Washed

• Profile: Tea-like body, lime, orange and chocolate





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