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Roast: Medium-light
Tasting Profile: Rounded Body, Citrus, Pear, floral, jasmine, strawberry.
Grower: Small cooperative farmers in the Mbeya area
Variety: Bourbon KP, N39
Region: Mount Kilimanjaro, Tanzania
Altitude: 1200-2000 M
Soil Type: Clay Minerals
Process: Fully washed and dried on raised beds
