This is a submerged fermentation process that comes to us from various small holder farms in the highlands of Tanzania. After being submerged for 12-20 hours the cherries are then dried on raised beds in the sun for 14 days. The Korongo (named for the Swahili word for flamingo) blend’s profile displays the best of Tanzanian flavor profiles; with a full body, pronounced sweetness and prominent acidity. This is our first Tanzania coffee and we are excited to share it with you.
Varietal: Kent, Bourbon, Typica
Process: Submerged fermentation
Notes: Green Melon, White Grape, Plum,
Milk Chocolate & Caramel
Region:Mbozi, Mbeya & Mbinga