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FREE EU SHIPPING ON 4 BAGS *in most cities
Tanzania
Utengule
Cup Notes: Red Grape, Honey, Graham Cracker
Utengule offers a straightforward cup with a gentle fruity character reminiscent of red grape. Light notes of honey bring a touch of sweetness, while subtle graham cracker nuances introduce a soft, biscuity undertone. The overall profile is mellow, with a restrained fruitiness and a simple, balanced finish.
Suggested for espresso and filter
when we roast
We freshly roast to order all coffees on Monday, Wednesday and Friday (excluding national holidays), and ship the same day! Cut-off time is 11:59pm (UTC+1) of the day before the roast day. *We only ship whole beans*
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Details
- Producer
- Utengule Estate
- Country
- Tanzania
- Terroir
- Mbeya
- Altitude
- 1400 masl
- Process
- Classic Natural - Raised Beds
- Arabica cultivar
- Bourbon
- Picked in
- Jul - Sep 25
- Arrived in
- October 2026
- Shipped in
- Jute + GrainPro
- Roast profile by
- Rubens Gardelli
- Roasted on
- Customised solid-drum roaster
THE STORY BEHIND
Nestled on the edge of the East African Rift Valley at the foot of the Mbeya Range, Utengule Estate is one of Tanzania's most storied coffee farms. Coffee cultivation began here in 1919, and by 1934 the Swiss Weiss family had formally established the estate as a registered coffee company. In 1986, the Fässler family took ownership and has since modernized and expanded the operation. Today, the estate covers roughly 300 hectares, with coffee grown across 130 hectares divided into four farm sections. At 1.400 meters above sea level, the farm benefits from warm summers, cool winters, and seasonal rains from November through April - conditions that are ideal for Arabica production. The farm's volcanic soils are rich in minerals and organic matter. contributing to the estate's hallmark flavor profile: smooth, fullbodied, and balanced, anchored by Bourbon varieties.
THE VARIETY
Bourbon is one of the oldest and most respected Arabica coffee varieties, appreciated for its cup quality, natural sweetness, and balanced flavour profile. Its origins trace back to Réunion Island, formerly known as Bourbon, from where it spread to coffee-growing regions around the world. Bourbon plants are known for producing relatively low yields but often deliver excellent cup quality. Depending on the growing conditions and processing method, Bourbon coffees can display gentle acidity, rounded sweetness, and a range of fruity, floral, and caramel-like notes. Today, Bourbon remains an important variety in specialty coffee production, valued for its sensory potential and historical significance.
THE FERMENTATION PROCESS
For its Natural lot, Utengule Estate relies on traditional sun-drying methods that highlight fruit-forward character and depth. Ripe cherries are hand-picked at peak maturity before being placed on raised beds to dry whole, without pulping. Workers turn the cherries regularly to ensure even drying and prevent defects. After several weeks, once the cherries reach ideal moisture content, they are hulled to remove the dried fruit layers. This meticulous approach produces a vibrant, sweet, and aromatically rich coffee that reflects both the terroir of Mbeya and the estate’s century-long commitment to quality.
