Tanzania Mbeya

The production of this bean is a collaborative effort by smallholder farmers living in the Mbeya region of the Southern highlands of Tanzania. The ideal climate and rich volcanic soil in this region create the perfect environment for cultivating high-quality coffee.

The farmers hand-pick the ripest cherries during the flowering season, then they are pulped on the same day to prevent any deterioration in quality. After pulping, the coffee is dried on African drying beds, which allows for better air circulation and even drying. This method of drying also allows the beans to absorb some of the unique flavours of the region, adding to the overall complexity of the blend.

The coffee then is delivered to the nearby cooperative, AMCOS. The cooperative acts as a central hub for many different smallholder farmers, and they bring their coffee as one consignment to the dry mill. This helps to streamline the production process and ensure consistency in the final product.

At the dry mill, the coffee is milled and processed for shipping. This involves removing the outer parchment layer from the beans and sorting them by size and density. The beans are then graded based on their quality, and any defects or damaged beans are removed.

Each sip of the Tanzania Mbeya is a tribute to the hard work and commitment of these farmers, and a celebration of the natural beauty and bounty of the Southern highlands of Tanzania. 

Featuring tasting notes of blackcurrant, caramel and malt we recommend this coffee for those looking for a strong yet smooth espresso.