Mandomashe is a farmer group in Tanzania’s southern highlands (Mbozi district), uniting four village: Mandenga, Ndola, Mafumbo, and Sheya (the name comes from their first syllables). Over 150 members and another 150 non-members deliver cherry to the group’s washing station in Mafumbo, producing 20–50 tons of parchment each season. Bourbon, Kent, and hybrids from the Tanzania Coffee Research Institute are grown at about 1,600 masl.

During harvest, hand-picked cherry is pulped within 8 hours, then fermented for 12 hours in tanks with fresh water. After mucilage removal, coffee is graded in washing channels and dried on raised beds, with moisture carefully monitored before bagging and milling.

Notes: Lime, persimmon, brown sugar

10oz 

This coffee bag is compostable. 
Please remove label and valve before discarding.

Roasted in Los Angeles, CA