We roast and serve coffees that we think taste great. Our offerings change throughout the year, depending on what's in season and what we think will work for the consumer. We buy and roast in small batches to ensure we bring out the best qualities in every lot.
$16.00
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: Basmati rice, tangerine and a dry aftertaste
$13.50
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