Tanzania KORONGO

by KB Coffee roasters

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Roastery
KB Coffee roasters
Coffee Origin
Tanzania specialty coffee Tanzania
Region
Mbozi
Variety
Blue Mountain, Bourbon, SL28, Typical
Roast Type
Espresso
Process
Washed
Flavour Profile
Blueberries, Cocoa, Flowers, Orange
Roast Level
Medium to medium dark
Brewing Method
Moka pot, Espresso

The flavor profile of this washed Tanzanian coffee will surprise you with its diversity and beautiful structure. In the cup, a deep and sweet fruity note of blueberries unfolds first, immediately complemented by the fresh and lively acidity of oranges. The entire body is accompanied by a very elegant floral note, which makes the coffee taste exceptionally clean and light when brewed. In the very finish, the fruity notes transform into a velvety hint of cocoa, which gives the coffee stability and a pleasantly sweet aftertaste. It is an immensely harmonious cup that perfectly combines African wildness with refined elegance.

While historically, Arabica cultivation in Tanzania was concentrated exclusively in the north around the famous Kilimanjaro, today the situation has changed dramatically. The Korongo Lot comes from the southern highlands of the Mbozi, Mbeya, and Mbinga regions, from which, paradoxically, up to 85% of all Tanzanian production now originates. Coffee trees here grow at an impressive altitude of 1,600–1,900 meters above sea level in fertile and pristine natural surroundings. This is a highly diverse and rare blend of varieties, where you’ll find Blue Mountain, Bourbon, SL28, and Typica growing side by side. Smallholder farmers harvest the cherries exclusively by hand and care for them with the utmost respect for a tradition that, according to oral history, dates back to the 16th century and the Haya tribe.

The high purity and clarity of the flavor notes are due to a combination of local washed processing and community care. Farmers hull the cherries on their own organic or standard pulpers and let them ferment. The parchment beans are then dried on raised African beds for 14 to 20 days. But the process doesn’t end there, as the dried coffee then rests for another 2 to 3 months in cooperative warehouses, where it stabilizes its moisture content and develops its full aromatic potential before proceeding to final hulling and export. For this lot, the roastery chose a precise roasting profile that highlights both the delicate blueberry notes and the rich cocoa base in the body.

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