The Muriba washing station was installed in 2013 to fully explore the potential for high-quality washed coffees in the Tarime region of Tanzania, historically known for its natural-process coffees. This coffee was fermented underwater for 12–15 hours before being washed and dried on raised beds for 7–15 days. The result: a complex, punchy coffee with lots of sass.
We taste: Watermelon, saltwater taffy, tangy
Producer: Various smallholders from Muriba Washing Station