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
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