Tanzania Coffee – Because Apparently Pears Belong in Coffee Now

Straight outta the Mbeya region (yeah, it’s as lush and green as the travel ads make it look), this medium-light roast is what happens when small cooperative farmers decide to flex on the rest of the world. They hand you a cup so delicate, so floral, so “is that strawberry?” you’ll wonder if you accidentally ordered fruit salad instead of coffee.

Tasting Notes (aka the Tinder bio for your taste buds):

🍐 Pear: Subtle, but smug about it.
🌸 Floral/Jasmine: Like drinking your grandma’s garden, but in a good way.
🍓 Strawberry: Yes, you read that right. Coffee with strawberry vibes. Deal with it.

The Specs (for coffee nerds who read soil reports for fun):

• Roast: Medium-light, because bold isn’t always better.

• Varietals: Bourbon & Kent (not a law firm, just fancy beans).

• Altitude: 1200–1900m, where beans get that “thin air” glow-up.

• Soil: Clay minerals, because dirt matters when you’re this pretentious.

• Process: Fully washed & dried on raised beds, like the VIP spa package for coffee cherries.