Coffee / Tanzania / Tanzania Mufaumbo AA SW Decaf

Tanzania Mufaumbo AA SW Decaf


Dark chocolate, green apple, raspberry, and honey all in the mix with a Kenya-like brightness - pungent and citric.

This is an outstanding coffee from a wonderful coffee growing area.

Situated on the edge of the East African Rift Valley, at the foot of the Mbeya range in Southern Tanzania this estate is where the famous Rift Valley Coffee has its origins.  The location has warm summers and fresh winters combined with rich red soils and good seasonal rainfall which all create perfect conditions for coffee cultivation. We consider Mbeya to be one of the best areas for coffee from this origin.

This farming group was formed in 2018 and was originally the Iyela Farmer Group, the association first formed in the Mbeya area of Southern Tanzania in 2011. In 2016, the group built a central processing station. The group’s new name comes from where the majority of their farmers live: Mufaumbo.

Mufaumbo farmers bring their cherries to the station in the afternoon for de-pulping, a process that can last through the night at peak harvest. After de-pulping, coff­ee is graded in washing channels before undergoing a 24-48 hour fermentation.

Co­ffee is then washed and given a further soak overnight, then dried on raised tables for 11-14 days.

This coffee is 100% Bourbon and grown at 1,500 metres above sea level. About 40% of the estate's 500 hectares are being cultivated with coffee, the remainder left as a nature reserve rich in both flora and fauna, and the habitat for over 150 species of birds. Some of the coffee bushes planted on the estate are the original Bourbon, which came from the Bourbon island (today called La Reunion) in the Indian Ocean. Today after 80 years, they continue to produce coffee of fine quality. However, it is usually considered that a coffee tree becomes economically unprofitable when it is 20-25 years old.

After selectively hand picking the crop and further colour sorting, the coffee is pulped and dry fermented before being washed. After washing the parchment is spread out on raised drying beds, drained and hand sorted for visible defects. Drying time can be anywhere between 6-15 days depending on the weather. When the beans reach a moisture level of 11-12%, the coffee is bagged and stored for about 8 weeks on the estate.

The Estate takes great effort in avoiding damage to the environment within the daily farm operations. The environmental policy is to protect and restore protected areas as well as production areas. The owners are continually evaluating their operations as not to harm neighbouring communities and their environment.

It is estate policy to protect the wildlife that is using the Estate's conservation areas as a corridor or habitat. No hunting or trapping  of wildlife is allowed on the estate.

The estate regularly conducts health education sessions for workers, teaching topics such as general hygiene, water hygiene, HIV prevention and much more.

The estate management is committed to good labour relations and does not hire any persons under the age of 18. The estate also promotes equality between men and women and condemn all forms of discrimination.

All our coffee is sold as whole beans, which we recommend for optimum flavour and freshness.
1800 MASL
Mufaumbo Farming Group
Southwest Tanzania