Tanzania Korongo Filter

Traceability

Origin: Mbozi · Mbeya · Mbinga, Tanzania
Producers: Small farmers — IMPACT Program
Varieties: Blue Mountain · Bourbon · SL28 · Typica
Altitude: 1,600–1,900 m above sea level
Process: Washing
Toast: Filter
Harvest: 2024
Tasting notes: Pineapple · Honey · California walnut
Roaster: Nomad Coffee

Korongo is a clear, sweet, and enveloping filter coffee, marked by juicy pineapple notes, a clear honey sweetness, and a smooth California walnut finish. The result is a silky, approachable, and balanced cup, ideal as an everyday coffee without sacrificing character.

This batch comes from smallholder farmers in southern Tanzania—Mbozi, Mbeya, and Mbinga—who are part of Sucafina's IMPACT program, an initiative that promotes sustainable practices, access to financing, agricultural training, and fairer markets. Through this collaborative effort, producers improve soil and water management and crop health, raising the quality of their coffee and improving the well-being of their communities.

The washing process is carried out with precision: hand-selection of ripe cherries, 12–18 hours of fermentation, double washing by density, and slow drying on raised beds for about two weeks. This treatment highlights the clarity, tropical freshness, and clean texture that define Korongo.

Sensory Summary
🍍 Bright tropical pineapple
🍯 Smooth and sweet honey
🌰 California walnut and silky texture

When replicating this recipe, several variables can affect the final result of your cup, such as the roast date, bean storage conditions, ambient temperature, water type, etc. It's important to keep in mind that all these factors can influence the outcome, and you may need to make minor adjustments when replicating this recipe.

Method: V60
Molino: Fellow Opus to number 6I
Recommended mineral water: Lanjarón

We used 15.5 grams of coffee per 240 grams of water at a temperature of 94º
Add the water in two additions. First, add 60g, wait 30 seconds, and then add the remaining water until you reach 240g. The total infusion time should be 3 minutes, achieving a TDS of 1.29% and an extraction rate of 20.56% with this recipe.