DECAF TANZANIA - Kumburu & Ngapomba

A smooth and refined coffee with gentle sweetness and subtle spice

THE BEAN

CUPPING NOTES Raisin, Speculaas, White Grapes

PROCESS Sugarcane Decaf

VARIETY Various

PRODUCER Adolf Kumburu, Thomas Ngapomba

REGION Mbinga

ALTITUDE 1500-1700m

CROP 2025

Sugarcane Decaf is a natural, chemical free decaffeination method that uses ethanol derived from sugarcane to gently remove caffeine from green coffee beans. Unlike traditional chemical methods, it preserves most of the original flavor, aroma and body of the coffee. The process is considered environmentally friendly and often labeled as organic compatible, making it popular for high quality, specialty decaf coffees.

THE FARMER BEHIND

The Mbinga district in southern Tanzania is a high altitude region known for producing vibrant Arabica with distinct flavour potential. Mbinga is part of Tanzania’s Southern Highlands, where fertile volcanic soils and elevations between roughly 1,500 and 2,000 m create ideal conditions for specialty coffee cultivation.

The lot is associated with Adolf Kumburu and Thomas Ngapomba, who are recognized in Origin narratives as local “change makers” in the Mbinga coffee scene. Their work focuses on raising coffee quality and improving market access for local producers helping farmers receive better prices than they would through traditional channels by targeting specialty markets and quality driven buyers. 

Rather than operating on a single large estate, Mbinga coffee typically comes from a network of smallholder farms scattered across the district. Many of these growers cultivate coffee alongside food crops, using hand picked cherries and traditional practices that reflect longstanding agricultural traditions in the area. 

Through collaboration with exporters and specialty coffee partners, Adolf and Thomas help support quality improvements, traceability and more direct export pathways enabling Mbinga coffee to reach global roasters who appreciate its clarity, balance and unique profile.