Kilimanjaro mountain is located in the northern Highland region of Tanzania. The member farmers benefit from the rich fertile volcanic soils and microclimates in the region to grow coffee. It's picked ripe, sorted, and depulped, then fermented underwater for 72 hours before being washed and dried on raised beds for 11–14 days.

This particular Tanzania roast is unique among others we have since it's technically a blend. A dark roast and medium roast are combined to produce a consistent cup excellent for cold brew or a traditional drip machine.