Grown by small cooperative farmers in the Mbeya region, fully washed and dried on raised beds between 1,200 and 1,900 metres. Roasted medium-light, which keeps it delicate — this is the floral, fruit-driven side of African coffee rather than the sharp side.
Tastes like: pear, jasmine, strawberry, floral
Roast: Medium-light
Best for: Pour-over above all. A gentler introduction to African coffee if Kenya runs too intense for you.
Region: Mbeya, Tanzania · Variety: Bourbon & Kent · Altitude: 1200–1900m · Soil: Clay minerals · Process: Fully washed, raised bed dried
Ground to order — choose your grind and bag size above.
