Coffee / Tanzania / Tanzania Masangula Honey Process

Tanzania Masangula Honey Process


Complex sweet stone fruit, apricot, peach/nectarine with fresh tobacco leaf

A stunning coffee, Smooth sweet ripe fruit all the way through the cup. One of our current favourite amongst our roaster team.

A micro lot we’ve managed to source exclusively from a group of smallholder farmers around the Masangula washing station in Mbozi District, Mbeya region. Grown at altitudes ranging from 1,500 to 1,650 masl.

We had this coffee last year but worked on a collaborative honey process.

Grown in cooler temperatures, with favourable soil PH levels, contributing to a soft light acidity and a sweeter flavour profile. Combined with the honey process emphasising the sweet profile.

After harvest and meticulous picking, only prime red cherries are lightly washed in clean river water after pulping and then dried for between 10-12 days to a moisture content of approx. 11 %.

Initially left for just two hours on the raised beds and then turned every 30 mins for the first 5-7 days. The sugars in the mucilage become more and more concentrated and begin to soak through to the coffee bean.

Honey processed coffees generally possess great sweetness and balanced acidity. We highly recommend ordering this stunning micro lot while we still have it.

All our coffee is sold as whole beans, which we recommend for optimum flavour and freshness.
1600 masl
Yellow Honey
Masangula Smallholder Farmers