Trekking Tanzania’s Coffee Highlands: A Journey to Mbeya

Published on March 09, 2025

At Expedition Society Adventure Coffee, we’re drawn to the wild heart of coffee origins—places where the land and its people shape every bean. Today, we’re shining a light on the Mbeya Region of Tanzania, a rugged highland haven that produces our Tanzania Mbeya Coffee. Far from the polished café counters, this coffee tells a story of steep slopes, cooperative spirit, and time-honored traditions. Grab your mug and explore this highland legacy with us. Where do you belong? Out here, with us.

Into the Highlands: Mbeya’s Untamed Beauty

Flowering coffee plant with Mount Mbeya in the distance

Nestled in southwestern Tanzania, the Mbeya Region is a land of breathtaking views, where rolling hills rise between 1,200 and 1,900 meters above sea level. This isn’t a tame landscape—it’s a rugged expanse shaped by volcanic activity, with clay-rich soils that give the region its unique character. The highlands are cloaked in lush greenery, where coffee plants thrive alongside native trees and wildflowers, their roots digging into the mineral-laden earth. In the distance, Mount Mbeya looms as a silent sentinel, its slopes hinting at the volcanic past that enriches the soil.

The Mbeya Region’s climate is as dynamic as its terrain—cool mornings yield to warm afternoons, creating ideal conditions for coffee cultivation. The high altitude slows the growth of the coffee cherries, allowing them to develop complex flavors over time. Rainfall is plentiful, nourishing the plants, while the region’s elevation ensures crisp, clean air that enhances the beans’ brightness. It’s a land that demands resilience, and the coffee grown here reflects that strength.

Successional agroforestry provides shade and water retention which maintains soils nutrition.

The Growers: A Cooperative Tradition

The soul of Mbeya’s coffee lies with the small cooperative farmers who tend these highlands. These growers, often organized into tight-knit groups, bring a wealth of knowledge passed down through generations. Many hail from local communities that have cultivated coffee since it was introduced to Tanzania in the 19th century, blending traditional methods with a commitment to sustainability. The cooperatives pool resources, sharing equipment and expertise to ensure quality and fair practices, a model that’s as enduring as the land they work.

These farmers cultivate two classic varieties: Bourbon and Kent. Bourbon, originally from the French island of Réunion, brings a floral sweetness and rich history to the cup, its lineage tracing back to early coffee migrations. Kent, a mutation developed in India for resistance to coffee leaf rust, adds a sturdy, reliable foundation. Together, they thrive in Mbeya’s challenging terrain, a testament to the region’s agricultural heritage. The cooperative model also supports local families, reinvesting profits into education and infrastructure, making each harvest a community effort.

Picking only the ripest cherries increases the farms yield and ensures the best tasting cup

The Growing Process: Crafted with Care

The journey of Mbeya’s coffee is a meticulous one, rooted in tradition and tailored to the land. The process begins with hand-picking the ripest cherries, a labor-intensive task that ensures only the best beans make the cut. These cherries are then fully washed, a method where the fruit is removed, and the beans are fermented in water to enhance their acidity and clarity. This step, often done in small batches, highlights the care taken by the growers.

After washing, the beans are spread out on raised beds to dry, a technique that sets Mbeya coffee apart. The raised beds allow for even airflow, preventing mold and ensuring consistent drying under the Tanzanian sun. This process can take up to two weeks, with farmers turning the beans by hand. Grown on clay mineral soils, the coffee absorbs a subtle earthiness, contributing to its distinctive profile. The result is a medium-light roast that captures the essence of the highlands, ready to be ground and brewed.

The Flavor: A Highland Symphony

The tasting profile of Tanzania Mbeya Ground Coffee is a celebration of its origin. This medium-light roast unveils a delicate dance of flavors: pear for a juicy brightness, floral and jasmine notes for an elegant lift, and a surprising strawberry finish that lingers on the palate. Each sip reflects the high altitude and careful drying process, where the slow maturation of the cherries enhances their complexity. Bourbon lends its floral elegance, while Kent’s resilience adds a crisp, clean finish, making this a cup that feels like a breath of fresh mountain air.

Brewed for the Journey, Not the Spotlight

This coffee stands apart from the curated café scene, not because it rejects it, but because it’s crafted for those who seek the real story behind their brew. It’s a taste of Mbeya’s wild heart, designed to fuel adventures rather than win awards in a sterile setting.

Brewing Your Tanzanian Adventure

Ready to taste the highlands? Here’s how to bring out the best in your Tanzania Mbeya Ground Coffee:

• Method: A pour-over or Aeropress is perfect to highlight the floral and jasmine notes, letting the pear and strawberry shine.

• Grind: Our whole beans are ideal for a fresh grind. Go for a medium grind for pour-over, and medium for Aeropress.

• Water Temp: Aim for 195-205°F (just off the boil) to preserve the delicate floral notes without overpowering them.

• Brew Time: You’ll want to look deeper into how to do a pour over (will write an article on pour over method soon) but your pour over should last about 2.5-3 minutes, or 1.5 minutes in an Aeropress with a gentle press.

• Pairing: Pair with a slice of honey-drizzled bread to echo the pear sweetness, or a light cheese to complement the floral undertones. For a camp treat, roast a marshmallow—the strawberry note will surprise you.

As you sip, picture the coffee plants swaying in the Mbeya breeze, the beans drying under the sun on raised beds, and the cooperative farmers turning them with care. That’s the Expedition Society way—coffee that’s as authentic as the highlands it comes from.

Join the Expedition

Our Tanzania Mbeya Ground Coffee is a celebration of the wild spirit of its origins, from the hands of small cooperative farmers to the highlands where it’s grown. At Expedition Society, we’re proud to bring you coffee that fuels your journey, whether you’re exploring the peaks of Mbeya or charting your own path closer to home. This isn’t just a cup—it’s an invitation to adventure, a reminder of where you belong.

Where do you belong? Out here, with us.

Shop our Tanzania single-origin now and share your journey with #WhereYouBelong!