This coffee comes to us from Tanzania in East Africa. Grown at high altitudes with a view of the infamous Mount Kilimanjaro. The coffee cherry is hand-harvested then pulped and fermented. Following fermentation the beans are dried on raised beds for 14-20 days, once they are dry they are stored for 2-3 months before making their way to us.
This coffee elicits flavours of green grape, blackcurrants and red berries with a creamy milk chocolate body.
Our all butter shortbread from The Northumbrian bakehouse pair perfectly with this coffee. You can find the full range here - The Northumbrian Bakehouse.
Mount Kilimanjaro
Region: Songwe and Ruvuma, Tanzania
Roast: Medium
Tasting Notes: Green grapes, blackcurrants, red berries, milk chocolate
Process: Fully washed, raised-bed dried, fermented
Altitude: 1,500 to 1,800 meters above sea level