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Coffee region guide

Mbeya

음베야

A southern Tanzanian highland origin producing regional smallholder lots and estate coffees such as Utengule. The Mbeya washed selection is fruity with medium acidity.

Place and growing environment

Utengule lies at the Rift Valley's edge beneath the Mbeya mountains. Regional smallholder lots come from farms intercropping coffee with maize, beans, groundnuts and other crops.

Recorded flavors

  • 01Fruit
  • 02Medium acidity

Processing

Washed

Grown varieties

Bourbon · Red Bourbon · N39 · KT 423 · Kent

Bourbon

A traditional variety central to the ancestry of cultivated Arabica.

Lineage
Belongs to the Bourbon genetic group and underlies several compact varieties.
Growing conditions
Tall plants susceptible to leaf rust and coffee berry disease.
Traits
Strong high-altitude cup potential; fruit ripens relatively early.
Sources

Red Bourbon

Red-fruited forms of Bourbon.

Growing conditions
Grown at Kanyege in Rwanda's Nyamasheke and San Agustin in Guatemala's Antigua, among other origins.
Sources

N39

A Bourbon-line selection cultivated in Tanzania.

Growing conditions
Mimba Farm in Songwe produces N39 as a single-variety washed lot.
Sources

Kent

An Arabica selected in India during the 1920s by a planter named Kent.

Traits
Historically adopted for lower rust susceptibility and used as a parent of S795.
Sources

Lot details

  1. Utengule Estate AB

    Hans Faessler — Utengule Estate

    Utengule, Mbeya, Tanzania

    Sources
    Variety · process
    BourbonWashed
    Tasting notes
    Lemon & lime · Almond · Black tea
  2. Utengule Estate Natural 2026

    Fassler family — Utengule Estate

    Mbeya, Tanzania

    Sources
    Variety · process
    BourbonNatural
    Tasting notes
    Strawberry · Nutty · Red grape · Honey · Winey
  3. Mimba Estate Peaberry

    Joseph Meila — Mimba Estate

    Mbozi, Mbeya trading region, Tanzania

    Sources
    Variety · process
    Bourbon · KentWashed
    Tasting notes
    Dark chocolate · Lemon · Creamy
Sources