Tanzania. Africa. A country with great potential and a long coffee tradition. Still relatively rare. It’s neither Kenya nor Ethiopia. Those coffees return every year. People wait for them, compete for them. That’s where the action is.
Tanzania feels more orthodox. Traditional varieties. Less industry. More old-school. From our experience, Tanzanian coffees almost always carry a touch of plum. Whether it’s the terroir or something in the processing, it’s hard to say. But dried plum has become one of those flavours we quietly associate with Tanzania. In this cup, it’s joined by blood orange, cherry and peach. Juicy. Silky. Tea-like. Floral.
This lot comes from one of the first cooperatives in southern Tanzania to adopt fully centralised coffee processing. A decision that helped raise the quality standard across the region. Today, their coffees are regarded as a benchmark for southern Tanzanian coffee.