This coffee is produced by the Umalila Mbeya cooperative in the Southern Highlands of Tanzania at an altitude of 1759 meters. It is a natural processed coffee consisting of Bourbon derivatives, specifically N 39 and Compact varieties. The flavor profile features notes of sweet plum, dried raspberry, and dark honey.
Established in 2011 in Ålesund, JACU is named after a bird known for selecting only the best coffee berries, a philosophy that guides their sourcing of high-quality, traceable beans.
