Tanzania Songwe: Dark Chocolate & Plum in Every Cup

Tanzania's Best-Kept Coffee Secret

When most people think of African specialty coffee, Ethiopia and Kenya come to mind first. But Tanzania's Songwe region has been quietly producing world-class coffee for years — and our Tanzania Songwe Hezya AB Plus is proof of what this origin can do.

This is a coffee that captures two things at once: the rich, satisfying depth of dark chocolate and the bright, elegant sweetness of a ripe plum. It's a medium roast that's complex without being challenging — a perfect introduction to East African coffee for those who usually gravitate toward blends.

Origin: Mbozi District, Songwe

Our Tanzania is grown in the Mbozi District of the Songwe region in southwestern Tanzania, at an altitude of 1,600 meters above sea level. The area's rich volcanic soils, reliable rainfall, and cool temperatures create ideal conditions for slow cherry ripening — the key to developing the complex sugars that give this coffee its distinctive sweetness.

The AB Plus designation refers to the screen size of the beans — a grading standard that selects for larger, more uniform beans, which tend to roast more evenly and produce a cleaner, more consistent cup.

Varieties & Processing

This lot is composed of Kent, Bourbon, N39, and local heirloom varietals — a blend of classic and indigenous varieties that contributes to the coffee's layered complexity. It's processed using the washed method, where the fruit is removed before drying. Washed coffees are prized for their clarity and cleanliness; every flavor you taste in the cup comes directly from the bean itself, not the surrounding fruit.

Tasting Notes

  • Dark chocolate — rich, bittersweet, and deeply satisfying; think 70% cacao bar
  • Plum — a stone fruit sweetness that gives the cup a juicy, rounded finish
  • Balanced & clean — medium acidity, medium body, no harsh edges

The interplay between the chocolate depth and the plum brightness is what makes this coffee special. It's neither too fruity nor too heavy — it sits right in the sweet spot.

How to Brew Tanzania Songwe

Pour-Over

Pour-over is the ideal method to showcase the clarity of this washed coffee and let the chocolate-plum profile come through cleanly.

  1. Grind: Medium — similar to table salt
  2. Ratio: 1:15 (e.g., 25g coffee to 375g water)
  3. Water temp: 200–205°F
  4. Bloom: 50g water for 30–45 seconds
  5. Total brew time: 3:00–3:30
  6. Tip: Let the cup cool slightly before drinking — the plum notes open up beautifully as it drops toward 140°F

Drip / Batch Brew

This coffee translates exceptionally well to a standard drip machine, making it a great everyday option.

  1. Ratio: 1:16 (slightly more water for a lighter extraction that highlights the fruit notes)
  2. Grind: Medium-coarse
  3. Use filtered water if possible — the mineral balance in your water affects how the acidity reads in the cup

Cold Brew

The dark chocolate notes shine especially bright in cold brew, where slow, cold extraction amplifies sweetness and body.

  1. Ratio: 1:8 (e.g., 60g coffee to 480g cold water)
  2. Grind: Coarse
  3. Steep: 16–18 hours in the fridge
  4. Serve: Over ice, diluted 1:1 with water or milk — the chocolate-plum combination is incredible with oat milk

Explore the Cup

The Tanzania Songwe is one of those coffees that rewards you for paying attention. It's not a subtle cup — it makes its presence known — but it's never loud or aggressive. Order your bag of Tanzania Songwe Single Origin and taste East Africa at its finest.

If you love the chocolate notes here, you'll also enjoy our Mountaineer Blend, which shares a cocoa-forward profile with a syrupy body. Or go brighter with our Ethiopia Guji for a floral, citrusy contrast.

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