This Korongo blend (named for the Swahili word for flamingo) is sourced from a network of washing stations across Mbozi, Mbeya & Mbinga, in Tanzania’s Southern Highlands. It displays the best of Tanzanian flavor profiles with a full body, pronounced sweetness and prominent acidity.
It is sourced from different small farmers who cultivate on small plots of 0.5 to 2ha on average. They tipically intercrop with corn, beans, groundnuts, sunflowers and ginger. 
Cherry is hand-harvested. Farmer process cherry on their own farms, so individual processing methods vary from farm to farm. In general, cherry is pulped using either an eco-pulper or standard pulper and then fermented. Following fermentation, parchment is dried on raised beds for 14-20 days. 
Once dry, the parchment sits for 2-3 months in cooperative warehouses before being transferred to mills in either Mbozi or Mbinga, districts in Southern Tanzania, to be prepared for export.
This lot is IMPACT verified by our Importer partner Sucafina, and the coffee is produced in an environmentally and socially sustainable manner. Every bag contributes to Sucafinas Farmgate Initiative project and Coffee Tree Rejuvenation in Tanzania. 
Coffee in Tanzania is graded according to size. AB beans are those that are between 15 and 18 meaning that beans are between 6 and 7 millimeters in size.