The detail
Where this one comes from
- Producer
- Mamsera Rural Co-operative
- Region
- Kilimanjaro, Tanzania
- Altitude
- 1,650 masl
- Process
- Washed
- Varietal
- Bourbon (peaberry)
- Tasting notes
- Blackberry, cola, syrupy body
- Harvest
- September 2025
How we brew it
A recipe to start from
Weigh 18g of coffee and grind it medium — roughly the texture of coarse sand.
Rinse the filter, add the grounds, then pour 50g of water at 94°C and wait 40 seconds for the bloom.
Pour steadily in slow circles up to 300g total, finishing at about two minutes.
Let it draw down. Start to finish should land near three minutes. Adjust the grind, not the recipe.
Good to know
Before you order this one
Whole bean if you own a grinder, every time. Coffee starts losing aroma within minutes of grinding, so the difference between grinding at home and grinding here is larger than the difference between two good coffees.
If you do not have a grinder, pick the brew method you actually use and we will grind it that morning. Filter for pour-over, drip and cafetière; Espresso for a machine or a moka pot.
In the bag it came in, folded over and clipped, somewhere dark at room temperature. The bag has a one-way valve so it can breathe out without letting air back in.
Not the fridge — coffee takes on the smell of everything around it and the temperature swings cause condensation. The freezer works for long-term storage, but only unopened and only once.
A 250g bag is roughly 16 cups of filter coffee at 15g a cup, or about 25 double espressos. If you drink one cup a day that is a bit over two weeks, which is about the window we would want you drinking it in anyway.
If you are getting through a bag a week, the 1kg size works out meaningfully cheaper per cup.
Not this specific coffee, no. Subscriptions send whatever is best on the bench that week, which is the point of them — it is how most people end up drinking things they would never have picked themselves.
If you want this exact coffee on repeat, order it whenever you run out. The list changes every few weeks, so it will not be here forever.
