Cooper's Coffee Club

MICRO-LOT #33:  Arusha Region, Tanzania

Roast: Medium
Size: 12 oz | Whole Bean Only

Origin: Karatu District, Arusha Region, Tanzania
Grower: Gaia Farm

Flavor Notes: Orange, Caramel, Chocolate

Altitude: 1,650-1800 MASL
Processing:  Anaerobic cherry fermentation, de-pulped and dried on raised beds

ROASTER'S NOTES

When we first cupped this lot from Gaia Farm, it wasn’t just the flavor that impressed us—it was the story behind the bean. Grown along the breathtaking rim of Tanzania’s Ngorongoro Crater, this coffee reflects the deep legacy and innovative spirit of the Vohora family. Neel and Kavita, third-generation Tanzanian coffee growers, have crafted a true origin standout: complex, clean, and rooted in sustainable practices.

What you’re tasting is more than just a meticulously grown coffee—it's the result of decades of stewardship, curiosity, and a genuine love for the land. From nitrogen-fixing legumes that enrich the soil to honey bees and macadamia trees that diversify the farm’s ecosystem, this is coffee grown with both heart and science. It’s the kind of origin we love sharing at Cooper’s: bold, ethical, and unforgettable.

WHAT IS ANAEROBIC CHERRY FERMENTATION (AND WHY IT MATTERS)

Anaerobic fermentation is a fancy way of saying the coffee cherries were fermented without oxygen — sealed inside airtight tanks where the natural sugars and fruit flavors develop in a more controlled, intensified way.

Instead of the brighter, cleaner profiles you get from traditional methods, anaerobic fermentation tends to produce richer, deeper flavors. Think bold fruit notes, wine-like complexity, and a touch of pleasant funk or spice that makes the cup truly stand out.

It’s a careful, time-intensive process — and when done right (as it is here), it turns a good coffee into a memorable one.

Learn more about Cooper's Coffee Club.