Geography & Terroir
Mbinga district lies in Tanzania's Ruvuma region, bordering Mozambique in the far south of the country. It is one of Tanzania's longest-established coffee-producing areas, with a cooperative infrastructure that dates back several decades. Growing at 1,450 metres, Mbinga sits below the extreme altitudes of Songwe or Kilimanjaro but compensates with exceptionally fertile soils derived from the region's volcanic geology and high annual rainfall.
The region's consistent climate — reliable rains followed by a well-defined dry season — supports predictable cherry development and makes Mbinga one of Tanzania's most dependable origins for roasters seeking year-on-year consistency. We work with washing stations that apply careful post-harvest protocols, essential for achieving the clean, chocolatey profiles Mbinga is known for.
Processing
Both current lots are fully washed. Cherries are hand-sorted at intake, de-pulped, fermented for 24–36 hours, and dried on raised beds. The washed method suits Mbinga well — stripping back any potential earthiness and letting the region's natural chocolate and red fruit character come through with clarity and structure.
Current Lots
| Lot ID | Grade | Region | Process | Altitude | SCA Score |
|---|---|---|---|---|---|
| 002 | AA | Mbinga | Washed | 1,450 masl | 84.00 |
| 004 | PB | Mbinga | Washed | 1,450 masl | 83.50 |
What to Expect in the Cup
The AA (Lot 002) is a classic Mbinga — dark chocolate, red plum, mild spice, and a full, smooth body. An excellent choice for medium to dark roasts and espresso blends. The Peaberry (Lot 004) offers a more concentrated expression of the same profile, with slightly elevated sweetness and a tighter, more focused mouthfeel that suits light to medium roast development.
Contact us to check availability, request cupping sheets, and arrange a sample. We respond within 24 hours.
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