We love the fun acidity and richness we find in Tanzanian coffee. This particular lot comes from three cooperatives in the southern regions of Mbeya and Mbinga. In the past, we’ve bought a couple of coffees from this part of Tanzania and they are always a delight. The blending of the cooperatives adds complexity and depth to this lot, which is fully washed and sun-dried. It is grown at around 1600 MASL and comprised of three varietals; Bourbon, Kent, and Nyasa. It has a heavy body, syrupy sweetness, and rounded flavor notes of Red Grape, Praline, and Raspberry.