Tanzania Mbozi Lukululu

From the highland hills of Lukulu, near Lukululu village in Tanzania’s Mbozi District, comes this bright and lively peaberry lot. Produced by a small, community-based cooperative, this coffee reflects the dedication of its farmer-members—many of whom grow coffee on plots smaller than 2 hectares, at altitudes ranging from 1,500 to 1,700 meters. With traditional, hand-cranked depulpers and a focus on careful, small-scale processing, Lukulu is building a name for clean, expressive coffees—and reinvesting toward a more sustainable future.

This fully washed peaberry undergoes classic wet processing: cherries are hand-sorted, depulped, fermented for 1–2 days, washed in fresh water, and slowly dried on raised beds over two weeks. The result is a beautifully clean cup with high clarity and structured acidity.

Ground coffee releases notes of lemon glaze, green grape, and baking spice, while the wet aroma offers juicy impressions of orange, lime, and green tea. In the cup, expect a mouthwatering balance of honeyed sweetness and sharp, vibrant acidity—think yuzu, fruit tea, and a touch of lemon zest. As it cools, subtler notes emerge: spirulina apple juice, fragrant hops, and a soft herbal complexity that adds intrigue without overwhelming the fruit. It’s a refreshing, high-tone profile reminiscent of Kenya’s brilliance, with the warming spice of a great Rwandan lot.