ROAST PROFILE // Dark
MILLING PROCESS // Washed
ALTITUDE // 1,650 masl
CUPPING NOTES // Oak, burbon, with a rich body
WHY WE LOVE THIS COFFEE // We were excited to find that this dark roast rounded out our profiles from this region. This coffee really came into its own, exposing notes of oak and bourbon. Our Tanzania Sambewe comes from 344 farmers in the villages of Sambewe, Itumpi, Nansama, Iyenga and Ileya in the Songwe region. After being pulped, the beans are size-separated in washing channels, fermented for 18 to 36 hours and then fully washed in the channels. They’re then soaked for 8 to 12 hours and dried in the sun on raised beds for 8 to 14 days. For the farmers, building a new, larger processing plant is among the group’s goals for the near future. Along with renovating its office and warehouse building and planting more shade trees to better conserve the land and prevent erosion.