"Tanzania Single Origin Coffee – Pear, Jasmine & Strawberry | Wags & Whiskers"

Africa's Best Kept Secret.

Kenya gets the headlines. Ethiopia gets the glory. But Tanzania? Tanzania quietly produces some of the most elegant, delicate, and hauntingly beautiful coffees on the African continent — and this one, from the misty highlands of the Mbeya region near the shores of Lake Malawi, is a perfect example. A medium-light roast that opens with the gentle sweetness of ripe pear, blooms into jasmine and floral complexity, and finishes with the bright, unexpected delight of fresh strawberry.

This is not a coffee that announces itself. It reveals itself, slowly, sip by sip.

What's Inside

• Bourbon (~60%) — one of the world's most celebrated and sought-after heirloom Arabica varieties; a natural mutation of the original Typica brought to the island of Bourbon (now Réunion) by French missionaries in the early 1700s. In Tanzania's high-altitude volcanic terroir, Bourbon develops an extraordinary sweetness, a delicate fruit complexity, and the refined, wine-like elegance that makes it the variety of choice for the world's finest specialty roasters. Low-yielding and labor-intensive to grow, Bourbon is a mark of quality wherever it appears.
• Kent (~40%) — a disease-resistant Typica selection developed in India in the 1920s and widely adopted across East Africa; in Tanzania's Mbeya highlands, Kent contributes a clean, balanced body, a gentle brightness, and a smooth, consistent cup quality that complements the Bourbon's complexity beautifully
• Fully Washed Processing — coffee cherries are pulped, fermented to remove the mucilage, and washed clean in fresh water — a meticulous process that produces the crystal-clear clarity, clean fruit expression, and bright, transparent flavor profile that allows the Bourbon and Kent varieties to express themselves fully without interference
• Dried on Raised Beds — after washing, beans are spread on elevated wire mesh beds and dried slowly in the open highland air for 2–4 weeks, ensuring even drying, consistent moisture content, and the preservation of the coffee's delicate floral and fruit notes

Origin Details

• 🌍 Grower: Small cooperative farmers in the Mbeya area — smallholder families working together to achieve the quality standards and market access that individual farmers cannot reach alone. Every bag supports the livelihoods of the farming communities who tend these exceptional trees.
• 📍 Region: Mbeya, Tanzania — in the Southern Highlands near the borders of Zambia and Malawi, Mbeya's dramatic mountain landscape, rich volcanic soils, and cool highland climate create ideal conditions for producing delicate, complex, high-quality Arabica
• ⛰️ Altitude: 1,200–1,900 meters above sea level — one of the widest altitude ranges in East African coffee, producing beans of exceptional density and flavor concentration as the slow cherry development at high elevation concentrates natural sugars and aromatic compounds
• 🪨 Soil: Clay Minerals — mineral-rich clay soils that retain moisture and deliver a steady supply of nutrients, contributing to the coffee's full, clean body and complex flavor development
• 💧 Process: Fully Washed & Raised Bed Dried — the gold standard for clarity and clean fruit expression

Tasting Profile

• 🍐 Ripe Pear — soft, sweet, and gently juicy; the welcoming first note that opens the cup with understated elegance
• 🌸 Jasmine & Floral — delicate, aromatic, and hauntingly beautiful; the Bourbon variety's signature floral complexity in full expression
• 🍓 Fresh Strawberry — bright, sweet, and unexpected; a vivid fruit note that adds a playful, joyful dimension to the cup
• 🌊 Medium-Light Body — clean, refined, and elegant; never heavy, always precise
• ✨ Bright, Clean Finish — long and fruit-forward, with the floral notes lingering beautifully as the cup cools

Roast & Brew

• Roast Level: Medium-Light
• Best For: Pour-over, Chemex, and AeroPress — brewing methods that highlight clarity, delicacy, and the full expression of the floral and fruit notes. Also exceptional as a cold brew where the strawberry and pear notes become even more pronounced and refreshing.
• Pro Tip: Brew at 195°F rather than full boil, and let the cup cool to 140–150°F before drinking — the floral and fruit complexity of this medium-light roast reveals itself most fully as the temperature drops

Available in Whole Bean, Coarse, Standard, and Espresso Grind — in 12oz, 1 LB, 2 LB, 5 LB, and 12 LB sizes. From the Southern Highlands of Tanzania to your cup — elegant, delicate, and worth every mindful sip.