Amount: 12oz. (About 30 cups)
Process: Natural, Hand-Processed
Altitude: 1,200 - 1,800m
Drying Method: Sun-dried on raised beds
Certification: Direct Trade
Cupping: Kiwi, Chocolate, Lemon, Blackberry
Flavor Profile: Fruity
The aroma of a Tanzania coffee may exhibit a rustic note and sometimes a brown bread sweetness. The aftertaste lingers with a slight suggestion of East African wildness.
The acidity levels of Tanzania coffee are slightly muted compared to Kenyan coffee, are also less consistent with a milder body. Although the fruit and acidity are more understated they still shine brightly. Ground, dry Tanzania coffee may present a sweet molasses fragrance that is slightly floral with notes of apple fruit.
Roast Profile: Medium
Mbinga prefers a medium roast as this allow its delicate qualities to shine and enhance the coffee's bright acidity. We recommend a medium roast versus a dark roast as we find darker roasts reduce the floral and fruity notes of coffee beans. It takes years of practice to strike the correct roasting balance, and our customers tell us all that we need to hear!
Type: Whole Bean
The advantage of buying whole bean coffee is that the flavor is much stronger, and the subtle tastes of your specific type of bean are more noticeable. You will get that "fresh" quality everyone looks for in a delicious cup of coffee.
Region: Mbinga, Tanzania
Mbinga is sourced 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. Soochak Bush and Tropex provide critical support to the small producers, including the operation of a dry mill and logistics to transport and export coffee from the port city of Dar es Salaam, which is more than 1000 kilometers from the Mbinga district. To ensure improved post-harvest processing, Soochak Bush and Tropex have rehabilitated 8 existing wet mills, built 13 new centralized wet mills, and another 8 micro-wet mills. 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.
You should store coffee beans at room temperature before brewing. To get the best results, store your beans in a dry, airtight container. When choosing a container and location for your favorite blend, it is essential to avoid air, moisture, heat, and light.
New research has established that drinking coffee can activate the body's fat-fighting defenses. This new research is a discovery that could have potentially significant implications in the battle against obesity and diabetes. According to researchers at the University of Nottingham, coffee may help stimulate our brown fat reserves, also known as brown adipose tissue, which plays a key role in how quickly we can burn calories.
We source our whole green coffee beans from farms across Africa that pay well above market value, which helps ensure ethically sustainable farming practices.
Our coffee is hand-picked, hand-washed, and then dried on raised beds as this allows the time necessary for the floral, sweet, and fruity notes to take hold.