Tanzania - Mbewe

Highlights

“This coffee was produced by 166 farmers of the Mbewe Collective, founded in 2018 to construct and operate a more centrally located mill for its members. The coffee is fully washed and fermented for 24-36 hours before being slowly dried on raised beds over one to two weeks. Mbewe is composed entirely of Bourbon and N39 varieties; N39 is an older descendant of Bourbon developed by the Tanzania Coffee Research Institute in the 1930s, known for top quality cup qualities and resistance to coffee berry disease and adverse temperatures.”