This is our first coffee from Tanzania and we are proud to say that it is awesome. This is a very clean and fruity cup with a brown sugar sweetness, and a tangy acidity balanced by a creamy body, reminiscent of fresh strawberries and cream. This coffee was produced by 200 smallholders in the village of Indunda, in the Mbeya region. It is a Bourbon sub-variety called N39, which was developed shortly after WWII. Cherries are picked on small plots (less than 1 acre on average) and taken to a CPU (Central Processing Unit) where the cherries are  pulped in high tech mechanical pulpers, fermented, washed in channels and then finally placed on raised beds for sun drying. The CPU was founded in 1996 and has received training from both Technoserve and Kilicafe, two organizations dedicated to helping smallholders improve their standard of living through quality coffee.