Tanzania Korongo

Tanzania Korongo comes from small farms located in the southern highlands of Tanzania, specifically from the Mbozi, Mbeya, and Mbinga regions. The coffee grows under ideal conditions at altitudes between 1,600 and 1,900 meters, where slow ripening allows for the development of a complex flavor profile. Farmers cultivate small plots ranging from 0.5 to 2 hectares and often grow maize, beans, peanuts, sunflower, or ginger alongside coffee.

Korongo coffee is carefully hand-picked, fully washed, and then dried on raised beds for up to three weeks. It is then rested for several months before being prepared for export. The result is a blend with a full body, pronounced sweetness, and a bright, lively acidity that captures the best of Tanzanian terroir. The varieties used — Blue Mountain, Bourbon, SL28, and Typica — contribute to a harmonious taste and character. Korongo scores 84+ according to the SCA scale and is certified under the IMPACT standard, ensuring not only quality but also environmental and social sustainability.