TANZANIA MONDUL AA

FLAVOR：Dried Orange, Cacao, Lavender
Origin: Tanzania
Region: Arusha
Producer: Alex Rechsyeine
Altitude: 1,650~1,840m
Variety: Kento
Process: Washed

Recipe/Pairing
Drip (for 1 cup): 14g powder, 250g hot water
It pairs well with fruit tarts, chocolate desserts, and lavender-flavored baked goods, especially orange-flavored chocolate and lavender cookies.

Story
Monduru Farm is located on Mount Monduru, northwest of the town of Arusha, and was established by an Italian in 1931. The soil is volcanic ash and leaf mold, and there is a large temperature difference between day and night due to the high altitude.
The farm manages the harvest cycle and quality control, refining the coffee using fresh mountain water and drying it in the sun.
Mondur Farm, which won a gold medal at the Tanzania Coffee Competition in 1999 and has received high praise worldwide, continues to produce excellent coffee as a producer of Tanzanian specialty coffee.

Facts
[Regional characteristics]
Tanzania is home to world-famous natural landscapes such as Mount Kilimanjaro and Serengeti National Park. The country is vast and has a diverse range of topography, including savanna, mountainous areas, and lake and marsh areas. There are also areas suitable for coffee cultivation, and high-quality Arabica coffee is produced in the foothills of Mount Kilimanjaro and the Arusha region in particular.

【economy】
Agriculture is the main pillar of Tanzania's economy, with coffee being a key export. Other main agricultural products include tea, cotton, and tobacco. Coffee production creates many jobs within the country and supports livelihoods, particularly in rural areas. It also plays an important role in earning foreign currency.

[Politics]
Tanzania is a republic with a president as its head of state. It enjoys a relatively stable political climate and a democratic process. Recently, the country has focused on economic development and social reform.

【coffee】
Tanzanian coffee is known for its rich flavor and deep taste. Coffee beans grown in high altitudes have a rich acidity and fruity aroma. In coffee-producing regions, farmers are passionate about coffee cultivation and are committed to improving quality. By adopting sustainable agricultural practices, they also consider the local ecosystem and rural economy.