Kilimanjaro & Arusha · Altitude: 1,800 m
Varietal: Bourbon, Kent
Process: Washed
Cupping notes: Bright acidity, medium body, and sweet aroma. Clean lingering aftertaste.
Flavour: Nougat, hazelnut, toffee
Mbili Twiga AA is a bright and expressive Tanzanian coffee with a refined structure and vibrant acidity. Grown at high altitudes around 1,800 meters in the Kilimanjaro and Arusha regions, the cool climate supports slow cherry maturation, resulting in layered fruit character and clarity in the cup.
This lot is a blend of washed coffees from smallholder farmers in the region. Cherries are selectively picked and delivered whole to the washing station, where they are pulped and fermented for around 40 hours. After fermentation, the coffee is thoroughly washed, soaked, and then dried on raised beds to promote even drying and clean flavor development.
The washed process highlights the coffee’s natural brightness and precision, bringing forward notes of blackberry and raspberry, balanced by citrus freshness and delicate chamomile florals. A subtle toffee sweetness rounds out the cup and adds depth.
This is a coffee for those who enjoy lively, fruit-forward profiles with elegance rather than heaviness. Excellent as filter, and a great option for drinkers looking to explore East African coffees with clarity, structure, and a polished finish.
Kilimanjaro & Arusha · Altitude: 1,800 m
Varietal: Bourbon, Kent
Process: Washed
Cupping notes: Bright acidity, medium body, and sweet aroma. Clean lingering aftertaste.
Flavour: Nougat, hazelnut, toffee
Mbili Twiga AA is a bright and expressive Tanzanian coffee with a refined structure and vibrant acidity. Grown at high altitudes around 1,800 meters in the Kilimanjaro and Arusha regions, the cool climate supports slow cherry maturation, resulting in layered fruit character and clarity in the cup.
This lot is a blend of washed coffees from smallholder farmers in the region. Cherries are selectively picked and delivered whole to the washing station, where they are pulped and fermented for around 40 hours. After fermentation, the coffee is thoroughly washed, soaked, and then dried on raised beds to promote even drying and clean flavor development.
The washed process highlights the coffee’s natural brightness and precision, bringing forward notes of blackberry and raspberry, balanced by citrus freshness and delicate chamomile florals. A subtle toffee sweetness rounds out the cup and adds depth.
This is a coffee for those who enjoy lively, fruit-forward profiles with elegance rather than heaviness. Excellent as filter, and a great option for drinkers looking to explore East African coffees with clarity, structure, and a polished finish.