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Golden Ground Store

Costa Rica West Valley Single Origin Coffee

R 160.00 ZAR
R 160.00 ZAR R 160.00 ZAR
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What you'll taste

Bright, floral-hazlenut and honey aroma with a hint of cocao. Sweet malic notes on the palate, a clean citric acidity, and a full, satisfying body.

The coffee beans brew up sweet and lively, with enough body to hold up in milk.

Pairs well with rusks, milk tart, or anything hazelnut-based.

Brew suggestions

Bright, floral-hazlenut and honey aroma with a hint of cocao. Sweet malic notes on the palate, a clean citric acidity, and a full, satisfying body.

The coffee beans brew up sweet and lively, with enough body to hold up in milk.

Pairs well with rusks, milk tart, or anything hazelnut-based.

This coffee is best brewed in an Aeropress, V60, Moka pot, or with an espresso machine. It also holds its own in milk.

Mbeya beans love a slightly cooler brew (around 92 to 93 degrees) to keep the fruit lifted and the acidity tidy.

Where Tanzania Masangula grew up

Tanzania has been growing coffee for over 500 years. The early plantings stuck to the cool, high-altitude north around Kilimanjaro and Moshi, where the water was reliable and the climate forgiving. From the 1970s, production moved south into Ruvuma, Mbeya and Mbozi, and that southern terroir is where this lot comes from.

Mbeya sits just north of Lake Nyasa, on the border with Malawi, and forms the Southern Highlands of Tanzania at 1600 - 2200 masl.

German missionaries planted the first coffee here in the early 1900s, mostly KP423 and N39, both Bourbon-related varieties. Water can run short during harvest, so a lot of processing still happens by hand at the farm. The result is a cup with a reputation for being stable and quietly fruity, exactly the way this batch landed in our cups.

About Masangula

  • Who is Lima?

    Lima takes its name from the Swahili words for 'to farm' and 'farmers' (kulima and wakulima). It is a smallholder operator that works alongside individual farmers across Mbeya year-round, providing agronomy training, inputs, crop pre-finance and direct market access. They buy beans at the village level and trace every lot back to the farm it came from. That kind of operator is rare, and it is one of the reasons we work with them.

  • About KP423 and N39

    KP423 traces back to Bourbon coffee, by way of Kent, a variety first selected in 1911 from a single tree in Mysore, India. Kent reached Tanzania in the 1920s through the Lyamungu Research Station, and KP423 was released in the 1940s. It is now grown across Tanzania and Uganda. N39 is a sibling variety from the same Bourbon family. Both are prized for clean, fruity cups in the right hands.

  • Notes by Claus:

    "Chocolaty aroma with a bowl of fresh haszlenut on the nose. Wow, this is like smelling a Ferrero Rocher. Clear nut, cocao and malic notes coming together on the tongue with a strong rounded finish.

    I know candy isn't a good start to the morning but can we perhaps break the rules a bit here?

    Recommendation? - Perhaps as a clean coffee, filter is going to be my choice on this coffee going forward. A V60 would be equally good"

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Traceability of the bean

  • Country

    Tanzania

  • Region

    Mbeya, southern highlands

  • Producer

    Lima, working alongside smallholder farmers across Mbeya year-round.

  • Column

    1600 - 2200 masl. (meters above se level)

  • Varietals

    KP423, N39, Compact (all Bourbon-related).

  • Harvest

    June - October

  • Process

    Fully washed

  • Grade

    AA - Screen 17/18 Specialty coffee grade
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