Our Single Origin Bean

Nestled in the heart of Tanzania’s Southern Highlands, the Mwangoka Farm, overseen by the Grivas family, stands as a testament to the rich coffee heritage of the region. This farm not only embodies the essence of single-origin Tanzania coffee but also represents a commitment to quality, sustainability, and community that sets it apart as a jewel in the global coffee landscape.

Deep Roots in Tanzanian Soil

The Mwangoka Farm is situated at an impressive altitude of 1980 meters above sea level, near the Mbozi meteorite, discovered in the 1930s. This location is pivotal, offering a unique microclimate that is ideal for coffee cultivation. The farm spans 400 hectares, a significant portion of which is dedicated to Bourbon and compact coffee varieties. These varieties are known for their superior quality and flavor profiles, making them highly sought after by coffee connoisseurs worldwide.

A Legacy of Quality and Innovation

The Grivas family acquired the GDM Farm in 2000, with Richard Grivas, the son of the estate’s founder, now at the helm. Richard’s vision extends beyond merely producing coffee; he aims to innovate and elevate the coffee quality through unusual processing methods, particularly the natural or dry process. This method is relatively rare in Tanzania but allows for a fuller expression of the coffee’s flavor profile, resulting in a product that is distinct and memorable​​.

The Art of Coffee Processing

At Mwangoka Farm, the coffee cherries undergo a meticulous process to ensure the highest quality. Cherries are hand-picked and sorted for ripeness before being dried on raised beds for about 21 days. This attention to detail during the drying process is crucial, as it affects the beans’ flavor and quality. The farm also houses a dry mill for further processing, underscoring the comprehensive care and oversight that goes into every batch of coffee produced​​​​.

Exceptional Flavor Profiles

The coffee from Mwangoka Farm is renowned for its exceptional flavor profiles. The 2023 batch, for example, features notes of raspberry, honey, star fruit, and black tea, with a medium body and acidity. The 2024 batch introduces a palette of tropical fruit, strawberry, brown sugar, clementine, and tea-like notes, with a light body and mild acidity. These flavors are a direct reflection of the farm’s innovative natural processing methods and the unique terroir of the Tanzanian Southern Highlands​​​​.

A Model of Sustainability

The Mwangoka Farm’s approach to coffee production serves as a model of sustainability. By employing disease-resistant, high-yielding coffee varieties and focusing on environmentally friendly processing methods, the farm ensures the sustainability of its operations while contributing to the local community. The farm employs over 200 seasonal workers and supports local smallholders, demonstrating a commitment to social responsibility and community development​​.

The single-origin Tanzania coffee bean from Mwangoka Farm is not just a product; it’s a symbol of excellence, sustainability, and community. The Grivas family’s dedication to quality, combined with the farm’s unique processing methods and the distinctive Tanzanian terroir, produces a coffee that is unmatched in flavor and quality. For those seeking an extraordinary coffee experience, Mwangoka Farm’s offerings are a testament to the rich coffee culture of Tanzania and a beacon of excellence in the global coffee community.

Our Single Origin Bean

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

Our Single Origin Bean

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