Tanzania Malolo
The "Creamy & Herbal" Masterclass
If you are looking for a coffee that shifts away from bright fruits and leans into deep, savory comfort, the Malolo is your perfect match. It offers a structured and sophisticated drinking experience that feels both heavy and incredibly clean, making it a standout choice for those who appreciate a more "grown-up" flavor profile.
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What it tastes like: Imagine a rich, indulgent base of smooth cream and sweet nougat that transitions into the refined dryness of black tea. As it lingers, you’ll pick up a unique, savory kick of fresh herbs—a combination that is both cozy and complex.
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Why we like it: We love it because it’s a "shape-shifter." While the dominant vibe is sweet and creamy, a professional extraction reveals an edge of bitter orange and sage. It is also a coffee with a soul; it comes from a cooperative in the Songwe region that focuses on sustainable agroforestry, ensuring the farmers and the land are treated with as much respect as the beans themselves.
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Best way to drink it: This coffee is a dream for an "off the beaten track" filter coffee with a creamy mouthfeel and a herbal subtone.
ROASTER'S TIP: Even though this coffee was intended for filter, it shines as espresso with a thick, syrupy body, creamy texture and that herbal kick.
Perfect for: Filter
Also works lovely as: Cold brew, French Press, Aeropress, Espresso, Turkish coffee
Taste notes: Black tea, nougat, creamy and herbal
Variety: Bourbon, Kent
Altitude: 1.650
Process: Washed
Quality score: 86
Light roast: We roast this coffee light and quick to keep it vibrant.
100% Arabica Coffee
Net weight: 250g/500g
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FILTER:
Coffee: 20 g
Water: 300g
(Coffee-to-water ratio 1:15)
Time: 2:45
Water Temperature: 94°C (201°F)
Grind: Medium (appr. 650 μm)
Tips for Filter coffee:
- Finer grind = longer brew time, fuller and more intense flavor.
- Coarser grind = shorter brew time, lighter and more delicate flavor.
- Lower coffee-to-water ratio (more coffee, less water) = fuller and more intense flavor.
- Higher coffee-to-water ratio (less coffee, more water) = more delicate and balanced flavor.
- Higher temperature (95–96°C) = more sweetness, more body.
- Lower temperature (90–93°C) = less bitterness, more acidity.
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COLD BREW:
Coffee: 50 g
Water: 600g
(Coffee-to-water ratio 1:12)
Time: 8-12h (room temperature) or 18-24h (refrigerated)
Grind: Coarse (1000 - 1400 μm)
For cold brew concentrate use 1:7 coffee-to-water ratio.
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ESPRESSO:
Coffee: 18 g
Yield: 55 g
Time: 0:22
Water Temperature: 93°C (201°F)
Grind: Fine (appr. 300 μm)
The Malolo Agricultural Cooperative in Tanzania focuses on supporting small-scale farmers in the coffee sector. Its main activities include providing training on improved farming techniques, promoting sustainable agroforestry, and assisting in the establishment of nurseries with improved coffee varieties and shade trees. Additionally, the cooperative facilitates access to agricultural inputs and financial services for its members. By pooling resources and marketing coffee collectively, the Malolo Agricultural Cooperative enables small-scale farmers to achieve better prices and improve their livelihoods.
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Customs charges
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