Futurism Tanzania, Washed

While seasoned coffee drinkers might recall Tanzania Peaberry’s prominence during the second wave, this lot from Mara Tarime is thoroughly of the present and future. Historically, Tanzanian coffees were often processed using a wet-hulled method—distinctive, but sometimes prone to quicker aging. Today, producers in Tarime are embracing an ultra-clean washed process, thanks to ongoing investment in agronomic training and infrastructure improvements. The dominant variety here is Kent—alongside Bourbon-like hybrids not found elsewhere—giving this coffee a distinctive profile reminiscent of Kenya. The result is a cup that’s approachable yet unmistakably unique. Smallholder farmers (with 1–3 hectares each) selectively handpick ripe cherries and deliver them to the washing station, where it’s weighed and pulped using a triple-disc pulper. After overnight fermentation and a second clean soak, the coffee is washed, then dried on raised beds for 7 to 15 days, depending on the weather. Notably, rising local temperatures—while a concerning sign of global change—have improved drying conditions in Northern Tanzania, helping produce a cleaner, more consistent cup. The washed process here amplifies complexity and clarity, with elevated acidity supported by increased protein and amino acid development during fermentation. We're stoked to have this beautiful coffee on our menu. This is not a revival of an old favorite—this is Tanzania's future.