Tanzania

In the fertile highlands of Tanzania’s Mbeya Region, where clay-rich soils meet cool mountain air, small cooperative farmers cultivate Bourbon and Kent coffee trees at altitudes from 1,200 to 1,900 meters.

Here, the land holds a deep heritage. The Pare people, once renowned blacksmiths whose ironwork supplied the Chaga, Maasai, and surrounding communities, still preserve their craft through the Shana clan and their enduring philosophy of msaragambo—a commitment to collective effort and sustainable growth, 

The African sun, allowing the beans to develop their vibrant character. The result is a medium-light roast that blooms with delicate notes of pear, floral jasmine, and strawberry, finishing with a soft, lingering sweetness—creating a coffee that honors both the richness of its soil and the resilience of its people.

 

You just arrived in Tanzania. On your flight there you read about its history or blacksmiths. As you ride the taxi to Mbeya you see how it is known for its vast plains with elephants buffalo lions and leopards and the tallest mountains including Kilimanjaro. You see how metallurgy is still a part of the Pare and Shana people. Shana means blacksmiths in Cushitic.