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Product Description
Tanzania Mimba Estate Peaberry
Always roasted fresh. We roast in small batches twice a week to ensure that you are getting fresh coffee everytime. This coffee is specifically roasted for filter coffee preparation. General Information
Farm: Mimba Estate
Region: Msia, Mbozi, Mbeya
Variety: Bourbon
Altitude: 1700 masl
Process: Washed
Flavor Notes: Grapefruit, Cedar, Smooth Mouthfeel
Mimba Estate was established in 1995 with 100 hectares planted with coffee, an area which has now reached 160 hectares. The estate is owned by a Swiss farmer who has been in the cofee industry for almost 40 years.
Most of the coffee from Mimba Estate is sold through the Tanzania Coffee Auction. Coffee is picked by hand and brought to a central washing station for weighing and sorting. it is depulped using a traditional two-disc depulping machine, and is fermented for 24-36 hours in tanks. It is washed and graded before moving into raised beds hwere it is dried for 10-12 days or until moisture reaches 10-12%.
Other Details :
- Product : Tanzania Mimba Estate Peaberry
- Product Qty Left : 5
- Availabiltity : Available
- Brand : Filter
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Always roasted fresh. We roast in small batches twice a week to ensure that you are getting fresh coffee everytime. This coffee is specifically roasted for filter coffee preparation. General Information
Farm: Mimba Estate
Region: Msia, Mbozi, Mbeya
Variety: Bourbon
Altitude: 1700 masl
Process: Washed
Flavor Notes: Grapefruit, Cedar, Smooth Mouthfeel
Mimba Estate was established in 1995 with 100 hectares planted with coffee, an area which has now reached 160 hectares. The estate is owned by a Swiss farmer who has been in the cofee industry for almost 40 years.
Most of the coffee from Mimba Estate is sold through the Tanzania Coffee Auction. Coffee is picked by hand and brought to a central washing station for weighing and sorting. it is depulped using a traditional two-disc depulping machine, and is fermented for 24-36 hours in tanks. It is washed and graded before moving into raised beds hwere it is dried for 10-12 days or until moisture reaches 10-12%.
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Filter Set
Our bundles are for those who want to explore different flavors that the our filter options can offer. Our bundle currently consists of:
1x 250g Ethiopia Gedeb (Washed)
1x 250g Kenya Uteuzi Jimbo AA (Washed)
1x 250g Tanzania Mimba Peaberry(Washed)
*All coffee are roasted for filter coffee preparation.
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Ethiopia Gedeb-Worka
Always roasted fresh. We roast in small batches twice a week to ensure that you are getting fresh coffee everytime.
This coffee is roasted specifically for filter preparation.
We recommend a ratio of 15 grams dose and 250 ml yield and enjoy lime, honey and jasmine tea.
General Information
Farm: Various smallholder farms
Region: Gedeo Zone, Yirgacheffe
Variety: Heirloom
Altitude: 2050-2200 masl
Process: Washed
Flavor Notes: Lime, Jasmine, Honey
The Worka Co-operative is found in the Gedeb woreda – the South of the Gedeo zone (Yirgacheffe, Ethiopia). It’s 411 members are part of the much larger Yirgacheffe Coffee Farmers Cooperatives Union (YCFCU). The Union has 28 co-operatives in the Gedeo zone.
This lovely coffee caught our attention because of its clean and sweet flavor reminiscent of Jasmine tea and honey. This is one of our roaster's favorite from the selections we have. You will tasting lime upfront and as it cools down you will get that clean and sweet taste of Jasmine tea and honey.
We have few kilos left of this wonderful Ethiopian coffee so grab a bag or two while its available.
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Guatemala Waykan
Always roasted fresh. We roast in small batches twice a week to ensure that you are getting fresh coffee everytime.
General Information
Farm: Various Smallholders
Region: Huehuetenango
Variety: Bourbon, Caturra, Catuai Typica, Maragogype, Pache
Altitude: 1600-1800 masl
Process: Washed
Flavor Notes: Red Cherry, Cascara Tea, Red Grape
Waykan are chosen for their pristine example of the dynamic character of coffees from Huehuetenango, with their crisp acidity reminiscent of lemon, grape or apple and flavors of toffee and sweet nuts like almond. In the Maya Q’qnjobal dialect in the region, “waykan” means “star or light that shines in the sky at night.” The indigenous population in and around Huehuetenango plays a large role in the coffee production here and coffee accounts either directly or indirectly for roughly 80% of the local economy.
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Tanzania Mimba Estate Peaberry
Always roasted fresh. We roast in small batches twice a week to ensure that you are getting fresh coffee everytime.
This coffee is specifically roasted for filter coffee preparation.
General Information
Farm: Mimba Estate
Region: Msia, Mbozi, Mbeya
Variety: Bourbon
Altitude: 1700 masl
Process: Washed
Flavor Notes: Grapefruit, Cedar, Smooth Mouthfeel
Mimba Estate was established in 1995 with 100 hectares planted with coffee, an area which has now reached 160 hectares. The estate is owned by a Swiss farmer who has been in the cofee industry for almost 40 years.
Most of the coffee from Mimba Estate is sold through the Tanzania Coffee Auction. Coffee is picked by hand and brought to a central washing station for weighing and sorting. it is depulped using a traditional two-disc depulping machine, and is fermented for 24-36 hours in tanks. It is washed and graded before moving into raised beds hwere it is dried for 10-12 days or until moisture reaches 10-12%.
Go To Cart View Continue Shopping
Product Added To Cart
Tanzania Mimba Estate Peaberry
Always roasted fresh. We roast in small batches twice a week to ensure that you are getting fresh coffee everytime.
This coffee is specifically roasted for filter coffee preparation.
General Information
Farm: Mimba Estate
Region: Msia, Mbozi, Mbeya
Variety: Bourbon
Altitude: 1700 masl
Process: Washed
Flavor Notes: Grapefruit, Cedar, Smooth Mouthfeel
Mimba Estate was established in 1995 with 100 hectares planted with coffee, an area which has now reached 160 hectares. The estate is owned by a Swiss farmer who has been in the cofee industry for almost 40 years.
Most of the coffee from Mimba Estate is sold through the Tanzania Coffee Auction. Coffee is picked by hand and brought to a central washing station for weighing and sorting. it is depulped using a traditional two-disc depulping machine, and is fermented for 24-36 hours in tanks. It is washed and graded before moving into raised beds hwere it is dried for 10-12 days or until moisture reaches 10-12%.
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