Whole Bean Coffee
[TAN-ZUH-NEE-YUH • MM-BAY-WAY]
Process: Washed
Asian Pear, Grape Juice, Cucumber
Built in 2024, the Mbewe washing station processes cherries from nearby villages. It is then pulped, sorted and fermented for 24 - 26 hours prior to washing.
Clean and sweet with notes of grape juice and cucumber.
Mbewe AMCOS (Agricultural and Marketing Cooperative Society) was founded in 2018 with 170 initial members contributing home-processed coffees. In 2024 they constructed a washing station, locally referred to as a Centralized Processing Unit (CPU), which accepts cherry from the nearby villages. In that first year, they processed 16 tons of coffee cherries from 166 farmers, and have plans to invest in more equipment and further increase output.
After cherry is received at the Mbewe CPU, it is pulped and sorted, then fermented for 24-36 hours prior to washing. After washing, parchment is dried on raised beds for 7-14 days on average.
12 oz bag of whole bean coffee
Process: Washed
craisins, honeydew, baking chocolate
Founded in the wake of the Tanzanian Cooperative Act of 2003, today the Iyenga AMCOS (Agricultural Marketing Cooperative Society) has 193 registered members, and collects from just over 500 farmers. These are smallholders; most with 1-2 hectare farmers, and none with more than 5. Most members are within a short walk of the washing station, the furthest farm being 10km away. Still, during the harvest the group organizes trucks and motorbikes to pick up cherry and make sure that all is pulped within 8 hours of harvest. If you visit during the harvest you’ll find the pulper running from 4pm -8pm, right around sundown. It’s a government-granted Penagos UCBE 500, an eco-efficient machine that conserves water – which is critical in this area. Access to water is one of Iyenga’s biggest challenges, especially during the dry season. Conversations during the annual meetings include ideas for damming a local river or creating a rain-water reservoir.
12 oz bag of whole bean coffee
Process: Washed
apricot, black cherry, sweet and sour candy
This fully washed AB-grade coffee was grown by the small holder producers in the Mara, Tarime region of Tanzania at 1,750 meters above sea level. Located in Tanzania’s northern highlands above the shores of Lake Victoria, the farmers often grow coffee on less than 2 hectares of land alongside other cash and subsistence crops. Traditionally a region for natural processed coffees, the ideal growing conditions have attracted wet mill operators in recent years so smallholders can sell their coffee as cherry. Not only does this allow farmers to bring coffee to market quicker, it frees up land that would have been devoted to drying.
Whole Bean Coffee
[TAN-ZUH-NEE-YUH • OO-MA-LEE-LUH • PEE-BARE-EE]
Process: Washed
Lemon Custard, Watermelon, Nectarine
Juicy, tart and sweet; you can’t ignore this Tanzania Peaberry. Silky and rich mouthfeel with notes of lemon custard and nectarine.
Tanzanian coffee producers have embraced innovation, transitioning from an old depulping method to a clean washed process. This shift involves using Penagos ecopulpers and meticulously maintained clean washing channels, mirroring methods you’d find in coffee-producing regions like Kenya or Ethiopia. These investments in agronomic best practices combined with the unique varieties grown (mainly Kent, alongside hybrids and Bourbon mutations rarely found elsewhere) offer immense potential for speciality offerings out of Tanzania.
Whole Bean Coffee
[TAN-ZUH-NEE-YUH • LOO-YOM-BAY • PEE-BARE-EE]
Process: Washed
Caramel, Strawberry, Pineapple
Benefiting from fertile volcanic soil, Luyombe is known for its washed peaberries.
Juicy sweet peaberry, with a caramel sweetness and pineapple aftertaste.
Luyombe is a coffee-producing area in Tanzania, known for cultivating high-quality Arabica beans. The region's coffee is typically grown at elevations ranging from 1,000 to 2,000 meters above sea level, benefiting from fertile volcanic soils and a temperate climate ideal for coffee cultivation. Luyombe is known for it’s washed Peaberries. Peaberry beans are unique, as they develop as a single, rounded bean within the coffee cherry, unlike the typical two flat-sided beans. This natural mutation occurs in about 5-10% of coffee cherries and is often associated with a more concentrated flavor profile.Tanzanian coffees, including those from Luyombe, are known for their bright acidity and complex flavor profiles. Common tasting notes include black currant, chocolate, and a sweet, fruity aftertaste. The coffee industry in Tanzania is vital to the country's economy, with approximately 90% of farms managed by smallholder farmers.
Whole Bean Coffee
[TAN-ZUH-NEE-YUH • SAHM-BEH-WEY]
Process: Natural
Sweet and Sour Candy, Malt, Ginger
A culmination of over 400 smallholder farmers who all share a central processing facility.
Resembling sour gummy worms, this coffee is full of sweetness and acidity, complemented by malty undertones.
Sambewe represents more than 440 smallholder farmers, all of whom live in or around the villages of Sambewe, Itumpi, Nansama, Iyenga, and Ileya in the Mbozi district of Tanzania. This is the result of four local farmers groups combining forces in 2018; the producers all share a central processing unite and deliver their coffee in cherry form. They three specific goals for the future: to build a new central processing unit, to renovate the office building and warehouse, and to plant local trees to create shade and biodiversity.
Whole Bean Coffee
[TAN-ZUH-NEE-YUH • KILL-AH-MIN-JAR-OH • PEE-BARE-EE]
Process: Washed
Baked Apple, Cinnamon, Cocoa
Apple juice sweetness and tartness, with the warmth of cinnamon and cocoa.
This coffee is a blend of peaberries from smallholder farmers from various villages and washing stations in Tanzania's southern highlands.Most farmers in this region grow a few different cultivars, including N 39 and KP 423, two Tanzania-specific varieties. The way this lot was created was by sorting out the peaberries from 4-5 different washing stations to create a full lot of peaberries as opposed to the usual mixed lots. Farmers in this region typically harvest coffee in the morning and deliver their cherries in the afternoon, starting at around 3 pm. The depulpers get turned on soon after that, with lots being depulped and prepared for fermentation from 3:30 pm all the way to midnight. The coffees are graded after being depulped and are separated into different channels, where they will head to tanks to soak for 10-12 hours. They are washed clean of mucilage and then spread to dry for 9-14 days.