Tanzania | Single Origin

Our Tanzania Coffee is best described as a bright, delicate, and fruit-forward medium-light roast with juicy pear, fragrant jasmine, sweet strawberry, and a clean, tea-like finish.

Pear opens the cup with a gentle, juicy sweetness. Jasmine and other floral flavors rise through the middle, giving the coffee a light aromatic quality without making it taste perfumed. Strawberry follows with a brighter fruit character, creating a lively transition between the soft pear and the clean finish.

Customers report jasmine, strawberry, cherry, citrus, pear, tart fruit, fig, and apricot. Some also taste black tea, clove, nutmeg, ginger, and a soft natural sweetness. The fruit becomes more noticeable as the coffee cools, with strawberry and cherry providing the brighter flavors while fig and apricot create a deeper sweetness through the finish.

Brewing method determines whether the coffee tastes delicately sweet or excessively sharp. Pour over separates the pear, jasmine, strawberry, and citrus while preserving the clean body. AeroPress produces a slightly rounder cup with concentrated fruit and sweetness. Standard drip creates an approachable balance, while French press adds body but softens the floral clarity. Espresso intensifies the acidity and can make the fruit taste sour if the extraction is too short. Cold brewing produces a sweeter, softer interpretation with less floral aroma and reduced sharpness.

Your coffee is roasted after you order, then packed and shipped within days. It does not sit in a warehouse waiting for someone to buy it. This allows its floral aroma, fruit character, and natural sweetness to reach you while the coffee is still at its best.

Coffee Details:

Roast Level: Medium-Light
Coffee Type: Single-Origin Arabica Coffee
Bean Species: Arabica
Origin: Mbeya Region, Tanzania
Grower: Small Cooperative Farmers in the Mbeya Area
Growing Altitude: 1,200–1,900 Meters
Grade: AB
Processing Method: Fully Washed and Dried on Raised Beds
Coffee Varieties: Bourbon and Kent
Soil Type: Clay Minerals
Customer-Reported Tastes: Pear, Jasmine, Strawberry, Cherry, Citrus, Tart Fruit, Fig, Apricot, Black Tea, Clove, Nutmeg, Ginger, and Natural Sweetness
Body: Clean and Medium-Light
Acidity: Bright and Lively
Finish: Clean, Fruity, Floral, and Tea-Like
Ingredients: Coffee

Why It Stands Out:

This is not a flavored coffee. The pear, jasmine, strawberry, citrus, stone fruit, tea, and spice characteristics occur naturally within the coffee and are developed through its growing environment, varieties, processing method, and medium-light roast.

The coffee is grown by small cooperative farmers in Tanzania’s Mbeya region at elevations between 1,200 and 1,900 meters. The cooler conditions found at higher elevations allow the coffee cherries to mature more gradually, helping the beans develop greater density, sweetness, and flavor complexity.

Bourbon and Kent are cultivated varieties of Arabica coffee. Bourbon is known for sweetness, fruit complexity, and aromatic character. Kent is a selection related to Typica that contributes balance, clarity, and dependable cup quality.

The AB grade refers to the size classification used for many East African coffees. It distinguishes these beans from the larger AA grade and the round, single-seed peaberry classification. It is a physical grading designation rather than a direct measurement of flavor quality.

The beans are fully washed before being dried on raised beds. Washed processing removes more of the fruit surrounding the coffee seeds before drying, helping produce the clean separation customers taste between the pear, strawberry, jasmine, citrus, and tea-like finish.

Raised-bed drying allows air to circulate around the beans while they dry. This supports more even moisture reduction and helps protect the coffee’s delicate floral and fruit characteristics.

Customers report jasmine, strawberry, cherry, citrus, pear, fig, apricot, black tea, clove, nutmeg, and ginger. Using water that is too hot or allowing the coffee to brew too long can make the brighter acidity overpower its sweetness. The correct grind, moderate water temperature, and carefully timed extraction allow the fruit to remain juicy and distinct instead of becoming sharply sour.

Best Brewing Methods:

1. Pour Over: Produces the clearest expression of the pear, jasmine, strawberry, cherry, and citrus. Paper filtration preserves the coffee’s clean body and separates the delicate fruit and floral flavors without adding excessive weight.

2. AeroPress: Produces a slightly fuller and sweeter cup while maintaining much of the fruit clarity. It can emphasize strawberry, pear, fig, and apricot while softening some of the sharper citrus.

3. Standard Drip: Creates a balanced and convenient everyday cup. Pear, strawberry, jasmine, and tea remain noticeable, although the flavors may not be as clearly separated as they are with pour over.

4. Cold Brew: Produces a smooth, sweet, and refreshing interpretation with reduced perceived acidity. Strawberry, pear, fig, and general fruit sweetness become more prominent, while jasmine and the lighter floral aromas become less noticeable.

5. French Press: Creates a fuller-bodied cup with greater texture. It emphasizes deeper fruit, tea, and spice while softening the jasmine, citrus, and delicate pear characteristics.

6. Espresso: Produces an intense and concentrated cup with pronounced fruit and acidity. Strawberry, cherry, and citrus can become powerful, but an under-extracted shot may taste sharply sour and obscure the coffee’s sweetness.

Based on customer-reported flavors of jasmine, strawberry, cherry, citrus, pear, fig, apricot, tea, and warm spice, pour over is our winning brewing method. Its paper-filtered extraction provides the clarity needed to keep the fruit and floral characteristics distinct while preserving the coffee’s clean body and natural sweetness. Using water around 195°F and allowing the cup to cool slightly helps the strawberry, pear, and jasmine become easier to identify without allowing the acidity to dominate. AeroPress is our best alternative when you want greater sweetness and body with slightly softer citrus.

Pour Over Brewing Instructions:

Use a medium grind with a consistency similar to ordinary table salt.

Use approximately 4 level tablespoons of coffee with 12 fluid ounces, or 1½ cups, of water.

Heat fresh, filtered water to approximately 195°F. Avoid pouring boiling water directly over the grounds because excessive heat can make the acidity taste sharper and reduce the coffee’s delicate sweetness.

Place a paper filter in a V60, Chemex, or other pour over brewer. Rinse the filter thoroughly with hot water to remove any paper taste and warm the brewer. Discard the rinse water before adding the coffee.

Add the ground coffee and gently level the surface. Pour approximately 1½ fluid ounces, or 3 tablespoons, of water evenly over the grounds. Let the coffee bloom for approximately 30–45 seconds.

Continue pouring the remaining water slowly in small circles until you have added all 12 fluid ounces. Avoid pouring directly against the sides of the filter.

Aim for a total brewing time of approximately 3–4 minutes. Let the finished coffee cool for several minutes before deciding which flavors you taste. The pear, strawberry, jasmine, and citrus may become easier to distinguish as the temperature drops.

If the coffee tastes sharply sour or thin, grind slightly finer or extend the brewing time. If it tastes dry, bitter, or overly sharp, grind slightly coarser, shorten the brewing time, or use slightly cooler water.

Taste the coffee black first so you can experience its fruit and floral flavors clearly. A small amount of milk can soften the acidity, but heavy creamer or sweetener may cover the pear, jasmine, and strawberry.

Choose Your Grind:

Level 1. Espresso: Very fine. Concentrated, bright, and intensely fruit-forward. Built for espresso machines.

Level 2. Standard: Medium grind. Clean, balanced, and aromatic. Best for automatic drip machines, coffee pots, pour-over brewers, AeroPress, and reusable Keurig pods.

Level 3. Coarse: Large grind. Smooth, full, and lower in perceived sharpness. Best for French press and cold brew.

Level 4. Whole Bean: Full beans. Best for maximum freshness, complete control, and grinding immediately before brewing.

Bag Sizes Available:

12 OZ. (340g)
1 LB. (16 OZ.) 454g
2 LBS. (32 OZ.) 907g
5 LBS. (80 OZ.) 2,268g
12 LBS. (192 OZ.) 5,443g