This Tanzania Peaberry comes to us from family-owned farms organized around Soochak Bush and Tropex, two companies that began collaborating in 1999 to improve coffee production in the Mbinga district of Tanzania.
The Mbinga district is located in the southwestern corner of the Ruvuma region and shares a border with Mozambique and Lake Nyasa (also called Lake Malawi), one of the African Great Lakes known for its rich diversity of wildlife.
The coffee cherries are hand sorted, soaked so floaters can be removed, depulped, fermented for 2 to 3 days, washed in channels, dried on raised beds, and then sorted again at the dry mill. Farmers are paid for parchment during the harvest and paid a share of profits after export.
Roast and Tasting Notes:
We roast our Tanzania Peaberry to a full-medium roast. This gives a brewing profile a nice medium-light body with well-rounded notes of chocolate, wine, citrus, and tart fruit.
Grower - Producers from the Mbinga District
Variety - N5, N39 (Bourbon)
Region - Mbinga District, Ruvuma Region, Tanzania
Harvest - September - February
Altitude 1200 – 1800 masl
Soil - Volcanic loam
Process - Fully washed and dried in raised beds
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