Tanzania Mbozi Ishando

This coffee is from the Mbozi region, grown by the AMCOS co-op. AMCOS was founded in 2018 when the government started allowing farmers to sell directly to importers and build relationships with buyers instead of selling all coffees through an auction system. The new system encourages quality and provides more financial certainty for the farmer.

This particular member of the co-op has a small farm that they call Ishando Estate, and these are the large AA sized beans have been sorted out from the rest of the crop.

This bean likes high high heat, especially for the first half of the roast. Slow it way down once you get close to starting the first cracks. If you've roasted a Kenya before, this will follow the same profile as a Kenya. A good exit point for Tanzania is right around 405 degrees bean temperature, maybe 20 seconds past the end of the first cracks. This will give you the sweetest cup. There's some complexity here -- lemon, green tea, nice bright acidity, lots of sweetness. The importer was finding notes of apricot, apple, and caramel. 

US Arrival: April 2025