This light roast from Tanzania’s Mbinga District offers a delicate yet balanced cup. Grown at 1500 meters, the peaberry lots come from the Makonga coop, drawing harvests from four nearby villages: Makonga, Mtwala, Kilosa, and Kioka. After careful handpicking, the outer cherry is removed and the beans are lightly fermented for 1–2 days to break down the remaining fruit. Once washed clean, they are laid to dry on raised beds for up to three weeks. The result is a bright and balanced brew — honeyed in sweetness from the short fermentation, accenting soft citrus notes and a smooth black tea finish. This coffee is clean, composed, and deeply drinkable.
