In Mbingu, Tanzania, the Kokoa Kamili team purchases freshly harvested beans from small local farms, then expertly ferments the beans together. Pablo roasts and conches the 2025 harvest to highlight the beans' tropical-fruit flavors. In this bar we taste notes of guava, Turkish yogurt, and fudge.
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Description
In Mbingu, Tanzania, the Kokoa Kamili team purchases freshly harvested beans from small local farms, then expertly ferments the beans together. Pablo roasts and conches the 2025 harvest to highlight the beans' tropical-fruit flavors. In this bar we taste notes of guava, Turkish yogurt, and fudge.
