Tanzania

Roast: Medium-Light

Tasting Profile: Pear, floral, jasmine, strawberry.

Grower: Small cooperative farmers in the Mbeya area

Variety: Bourbon & Kent

Region: Mbeya Region, Tanzania

Altitude: 1200–1900 M

Soil Type: Clay Minerals

Process: Fully washed and dried on raised beds.

Best enjoyed as: Pour-over or Chemex. The delicate floral and fruit notes are best appreciated black — this is a coffee that rewards a slow, mindful brew.