From the very first sip, this Tanzanian coffee from Poppy Beans feels light, juicy, and elegant. The flavor profile features notes of apple, peach iced tea, and citrus, complemented by a delicate floral undertone and the pleasant sweetness typical of honey processing. The acidity is livelier but clean and balanced, so the coffee feels fresh, not sharp. Thanks to the combination of Kent, Red Bourbon, N39, and KP423 varieties, a complex profile emerges with a fruity character and a lighter, tea-like body. This Tanzanian coffee is ideal for everyday drip brewing—it has distinct character but remains very easy to drink.
The Mondul Coffee Estates plantations are located in the Arusha region on the slopes of Mount Monduli in northern Tanzania, where the local climate and higher altitude create ideal conditions for growing specialty Arabica. The farm underwent a significant transformation in 2007 when it was taken over by a group of shareholders with the goal of combining traditional cultivation with more modern production methods. Processing stations were gradually renovated, new technology was purchased, and conditions for employees and their families were improved. An altitude of 1,600–1,800 meters above sea level helps develop the more pronounced acidity and complex flavor profile that are characteristic of Tanzanian coffees.
Honey processing leaves some of the sweet pulp on the bean during drying, which influences the resulting flavor profile. As a result, the coffee gains greater sweetness, a smoother body, and a fruitier character than classically washed lots, while retaining its clarity and good structure. During processing, it is necessary to carefully monitor the drying and the amount of mucilage left on the beans to prevent overripe or fermented notes. The result is a clean, fresh, and harmonious coffee with notes of peach, citrus, and subtle tea nuances.