This coffee is a blend of peaberries sourced from smallholder farmers across various villages and washing stations in the southern highlands of Tanzania. It features Tanzania-specific varieties N 39 and KP 423. The coffee is processed using a washed method, where cherries are depulped, fermented in tanks for 10-12 hours, washed clean of mucilage, and dried for 9-14 days. The flavor profile is characterized by apple juice sweetness and tartness, complemented by the warmth of cinnamon and cocoa.
Dan Clark founded Mundo's in 2016 by roasting coffee in his garage, opening the first café in 2017 after partnering with a family friend who shared his passion for specialty coffee. Now headquartered in Traverse City, Michigan, this family run roastery has expanded from its original Boon Street location with Dan's wife Melissa and the entire Clark family involved in daily operations. Mundo's growth from a garage startup to a multi location roastery reflects the dedication of a family unified around coffee quality and community service.
