A worker spreads the wet process coffee, still in its parchment layer, on raised drying beds at a cooperative in Tanzania. (Not Makonga, which we haven't visited).
still in its parchment layer
on raised drying beds at a cooperative in Tanzania. (Not Makonga
A worker spreads the wet process coffee, still in its parchment layer, on raised drying beds at a cooperative in Tanzania. (Not Makonga, which we haven't visited).
still in its parchment layer
on raised drying beds at a cooperative in Tanzania. (Not Makonga

Tanzania Ruvuma Makonga Peaberry

$8.85
Shipping calculated at checkout.

Sweet notes of honey and malt, lime-like acidity, orange tea, tangerine, citrus zest, light brown sugar note that lingers in the finish with a hint of sweetened black tea that cleanly disappears on the palate. City to Full City.

Total Score: 88.7
Product Overview
Full Cupping Notes

The sweet fragrance of a City roast was laced with a scent of cinnamon and sugar, accented by hints of molasses, and blackberry syrup. Pouring hot water on the grounds pulled out a sun tea note, with notes of fresh coriander, and orange honey. Honey comes through in the cup too, with a lime-like acidic impression at the bright end of the cup that's well-integrated with malt sweetness. The cup has mouth pleasing body, balanced, with light brown sugar notes that linger in the finish, with a note of sweetened black tea that cleanly disappears on the palate. Subtle top notes come through a bit clearer as you work your way through the brew, with accents of well-steeped orange tea, tangerine, and slight zest of citrus rind emerges more distinctly. Overall, Makonga's flavors strike a nice balance, which makes for a very drinkable coffee!

COFFEE DETAILS
process methodWet Process (Washed)
cultivarBourbon Types
farm gateNo
Farm Notes

Origin & Farm Notes

The Makonga coffee cooperative is located in a Mbinga District, Ruvuma, on Tanzania's southernmost border with Mozambique. The coffee delivered to the washing station comes from four neighboring villages where coop members reside, Makonga, Mtwala, Kilosa and Kioka. Coffee cherry is floated for grade separation before being processed, where unripe coffee floats to the top and is removed. After pulping the outer cherry, the coffee is fermented for 1-2 days in order to break down the sticky fruit mucilage. The remaining fruit is then washed away in channels, and transported to the raised drying tables where it takes 2-3 weeks to fully dry. The average altitude is roughly 1500 meters above sea level, and farmers are growing mostly Bourbon types of coffee varieties.

Specs

Technical Specifications

Key specifications and operating details for this product.

region Mbinga District, Ruvuma
processing Wet Process (Washed)
drying method Raised Bed Sun-Dried
arrival date Mar 2025
lot size 24
bag size 60 KG
packaging GrainPro Liner
farm gate No
cultivar detail Bourbon, Kent
grade Peaberry
appearance .2 d/300gr, 15 screen
roast recommendations City to Full City
recommended espresso No
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