Tanzania Hasambo


 The co-op have sought to differentiate by consolidating and streamlining the traditional value chain for smallholder coffee production, as well as through pioneering processing techniques. This year, with the help of Olam Specialty Coffee, Communal Shamba paid 80% higher cherry price than the standard local market price. This lot has undergone a double fermentation process, both wet and dry, followed by sun-drying on raised African beds for 14 days.


  • Region: Mbozi, Songwe
  • Variety: Bourbon & Kent 
  • Process: Washed
  • Altitude: 1650masl
  • Flavour: Raisin, Blackcurrant & Ginger
  • Aroma: Butter
  • Acidity: High
  • Body: Medium