Tanzania has a unique place in the world coffee market, with most of the flat bean exports going to Japanese markets. But with help from our friends at Cafe Imports in Minnesota, we’ve gotten our hands on some microlot-level coffee from Igamba Mill in Mbeya, Tanzania. Serving about 200 small-holding farmers, Igamba receives fresh coffee cherries and then ferments them dry for 2 days before washing the seeds and drying on raised tables. The result is a bright, and complex cup reminiscent of fine coffees from neighboring Kenya or Rwanda.

Tasting Notes

orange, grapefruit, browned butter

  • Cup Profile - bright, sweet, complex
  • Country of Origin - Tanzania
  • Growing Region - Mbeya
  • Cultivars - Bourbon, Kent
  • Processing - Washed Process
  • Elevation - 1500 masl

$17.00

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