Country: Tanzania
Region: Mbozi
Flavor Profile: Tangerine, Strawberry, Muscovado
Roast Level: Light to Medium
Process: 12 Hour Ferment, Washed, Sun-dried
Varietal: N39 (Bourbon), KP423 (Kent)    

From southern Tanzania, the four villages of Mandenga, Ndola, Mafumbo, and Sheya come together as a group of farmers: Mandomashe. The name, of course, is derived from the first syllable of each village. Grown at 1600 masl, these farmers produce anywhere from 20-50 tons per season. Fermented for 12 hours in fresh water tanks, sorted, graded, washed, and sun-dried, Mandomashe is bursting with flavor and quality.

N39 is a strain of a Bourbon variety developed by the Tanzania Coffee Research Institute (TACRI). It’s a tall varietal that shows tolerance to some diseases and gives a great cup quality. N39 was developed in the 1930s and intended to improve the production of coffee in that region. It carries lively acidity with a rich body and is known for its complex taste profile. The N39 has several sub-varietals, one of which is KP423, and all of them produce a clean cup with good acidity, body, flavor, and aroma.

Tanzanian coffees have grown and changed from the original barter crop to commercial and estate crops during German and British occupation years. During the transition years from British “protection” to their own independence, coffee farming cooperatives began to emerge and would eventually dominate coffee production after formal independence in 1961. Today, 95% of coffee farmers are smallholders, growing coffee on less than 5 acres of land.

Tanzania Mandomashe is juicy to start. This coffee’s sweet, fruity notes of tangerine and strawberry shine while you’re first sipping it. But as it cools, it becomes warm and buttery with a deep sweetness.