Filter - Korongo, Washed Tanzania
£12.95
Additional information
Rest guidance
About Nomad Coffee
Nomad grew from a roaming London coffee cart into one of Barcelona’s defining specialty roasters. Its work is grounded in close producer relationships, careful sourcing and precise roasting, with open spaces that bring people closer to coffee through tasting and education.
Roaster notes
Special Filter - Korongo – Washed Blend
Producers: Local Smallholders
Region: Mbozi, Mbeya & Mbinga, Tanzania
Altitude: 1,600–1,900 MASL
Varieties: Blue Mountain, Bourbon, SL28, Typica
Process: Washed
Harvest: 2024
TASTES LIKE
🍍 Pineapple – bright, tropical acidity with juicy sweetness.
🍯 Honey – smooth, golden sweetness that rounds out the cup.
🌰 Walnut – subtle nuttiness and balanced depth.
ABOUT THE PRODUCERS
Produced by smallholders across Tanzania’s southern highlands, Korongo—meaning “flamingo” in Swahili—takes its name from the elegant birds that frequent the region’s wetlands. These farmers, cultivating in the fertile volcanic soils of Mbozi, Mbeya, and Mbinga, are part of Sucafina’s IMPACT program, an initiative focused on fair income, sustainability, and quality improvement.
Through training in soil conservation, crop planning, and water management, participating farmers not only enhance the quality of their coffee but also strengthen community resilience and environmental stewardship. The result is a vibrant, clean, and expressive washed coffee that reflects both terroir and collaboration.
THE PROCESS
This is a washed process coffee, beginning with careful handpicking of ripe cherries. After pulping, the coffee undergoes fermentation in tanks for 12–18 hours, followed by thorough washing and density grading to ensure clarity and uniformity. Finally, the parchment coffee is dried for 12–14 days on raised African beds, depending on weather conditions, allowing for slow, even drying and enhanced sweetness.
WHY WE LOVE IT
A beautifully balanced Tanzanian coffee that bridges brightness and depth—tropical fruit meets warm sweetness and gentle nutty undertones. Korongo captures the promise of the southern highlands: clean, sweet, and sustainably grown with care for both people and place.
What is the roast recency?
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-10 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 10). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.
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