Tanzania

One of the most delicate and aromatic coffees in the collection. Tanzania from the Mbeya region is the cup you make when you want to pay attention — brewed properly, it produces a tea-like clarity with layers of pear, jasmine, and strawberry that shift as it cools.

Tasting profile

• Roast: Medium-light

• Notes: Pear, floral, jasmine, strawberry

• Body / Acidity: Light-medium body, bright clean acidity

• Process: Fully washed and dried on raised beds

The story

Grown by smallholder cooperative farmers in the Mbeya Region of southern Tanzania, near the Malawi border, at 1,200–1,900 meters. The varieties — Bourbon and Kent — are both known for producing delicate, wine-like cups at altitude. Fully washed processing preserves the origin's natural clarity, allowing the fruit and floral notes to come through without the fermented complexity of a natural-process coffee. Dried on raised beds in the open air, which allows even drying and prevents the earthy flavors that ground-drying can introduce.

How to brew

This coffee is best as a light-contact, clean-method brew. V60 or Chemex at 200°F, medium-fine grind, 1:15 ratio. Total brew time of 3–3:30 minutes. Avoid paper French press or espresso — the subtlety of this coffee gets lost under those methods. Let it cool slightly before tasting; the fruit notes deepen as temperature drops.

Why it's in our collection

Tanzania represents the floral and delicate end of the African coffee spectrum — the counterpoint to the bolder, earthier profiles of Uganda and Sumatra. The founder selected it to give specialty coffee enthusiasts an origin that rewards slow, attentive brewing.

FAQ

• How fresh is this coffee? We work with roasters who ship to us regularly so beans reach you within weeks of roasting. Store in an airtight container away from light.

• Whole bean or ground? Available in whole bean, standard, espresso, and coarse grinds — pick at checkout.

• Available as a subscription? Yes — subscribe and save 10% on every order.