This coffee is sourced from the Mbilidino Agricultural Marketing Cooperative Society in the Songwe region of Tanzania, where 378 smallholder farmers cultivate Bourbon derivative varieties in clay loam soil. The cherries are processed at the Mbilidino center using a washed method, which includes pulping, fermentation for 12-24 hours, a secondary soak, and sun-drying for 8-14 days. This coffee offers a balanced sweetness with a smooth dark chocolate body, complemented by notes of brown sugar and delicate bergamot.
Blossom crafts fine-tasting, sustainably grown coffees roasted to clarity on a vintage German Probat UG-15 drum roaster, in batches no larger than twenty-five pounds. Highly regarded in the specialty scene and frequently featured in top roaster roundups
