Coffee Description
This coffee's complexity comes from more savory flavors of heirloom tomato, think sweet tomato jam, paired with fig, and darker stone fruit characteristics. This depth is offset with a light tart finish, giving a dynamic edge to this AA.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Light/Medium
Roast Level according to Crema
Refers to the roast level in comparison with all the coffees on Crema.co.
Light/Medium
Variety
Bourbon
Process
Washed
Elevation
1600-1800 masl masl
About Keremba Warioba and Mkunde Charchage of Tanzania
In 2016, Jacob, our founder, met Keremba in Melbourne. Both were calling Australia home. However, Keremba was already anticipating a return to Tanzania once his partner, Mkunde Chachage, finished her PhD. It was clear from the beginning that Keremba and Mkunde had their hearts set on improving Tanzanian lives using coffee as a medium, so Jacob and Keremba began to dream and explore what that might look like.
-
As the Director of Coffee for 5 Senses, once Keremba returned Jacob was able to commit to Keremba’s first harvest, sight unseen. This enabled Keremba to move on with his vision and first harvest with minimal risk. Now, 5 years and 5 harvests later, Tenfold Coffee is the first company to bring Keremba and Mkunde’s coffee into the U.S., and we are honored.
-
The initial organization that Keremba set up is called Communal Shamba. It was established to facilitate the trade of green coffee from smallholder farmers in the southern highland region of Tanzania to the consuming world. Despite what one might think in the digital age, access or connections to the consuming world is still a huge challenge to overcome for most small holders.
-
After this, Communal Shamba teamed up with other fellow small holders to establish the agricultural co-operative society Mkulima Kwanza (when translated from Swahili this means “farmers first”). Mkulima Kwanza is set up to produce and process specialty coffee using advanced and sometimes experimental methods. Their primary hope is to increase farmers’ prices and reduce production costs, all the while focusing on quality.
-
If that were not inspirational enough, Communal Shamba Coffee works with Mkulima Kwanza and the community in the Ihowa village to create change beyond better coffee prices. The members of Ihowa village identified education and health as the areas for intervention and betterment. Backed by Dr. Chachage’s medical know-how and strong collaboration with the community, the sale of Mkulima Kwanza coffee is funding some valuable expansions for the local primary school and health clinic literally amongst the coffee farms.
-
(Too cool to not mention, in 2018, Dr. Mkunde Chachage earned a double recognition as ‘Best Scientist in Tanzania’ by the National Institute For Medical Research (NIMR) and ‘Best Research Scientist’ at her research center for her continuous effort finding permanent solutions for HIV, TB and Co-Infections.)
-
In regards to the this specific coffee, the Kimondo farm is the ‘model’ farm owned by Keremba and Mkunde. It exists to demonstrate best agricultural practices for the other small holders of the coop and especially those who might need to see a tangible example.
-
This year, we bought two coffees from this farm. This coffee is the AA, which loosely refers to quality - and thus pricing - but more specifically it refers to the size of the bean or screen size after the sorting process. We find it to be the 'brighter' of the two coffees exhibiting some really nice acidic notes - think ripe heir loom tomato.
Our coffee expert
Aubrey Mills
6+ years experience as Coffee Taster, Wholesale Director, barista and Coffee Quality Director.
Aubrey Mills is steeped in coffee. Not literally, of course, but since 2013, she’s been preparing and tasting coffee for a career. Initially as a barista at the Portland, OR Insomnia Coffee and Dapper & Wise, her job was to stay on top of quality and help customers find coffees they were excited about. This involved tasting all the coffees they’d be serving that day, dialing in espresso or approve a drip recipe.
She soon became Director of Wholesale at Dapper & Wise, where she regularly cupped at quality control cuppings with the team, hosted cuppings for the public and trained wholesale partners on proper coffee preparation. In the role of helping to maintain Dapper & Wise’s menu of diverse flavor profiles, roast levels and processing methods, Aubrey also visited coffee producing countries. She says, “Traveling to origin and experiencing the beginning of the coffee journey has given me greater perspective for how many variables can impact flavor in the final cup.”
Along with her on-point palate and killer coffee know-how, Aubrey brings creativity, sparkle and grace to everything she does, actively looking for opportunities to showcase the value of specialty coffee and address sustainability issues in the industry.
had this to say:
Aubrey Mills is steeped in coffee. Not literally, of course, but since 2013, she’s been preparing and tasting coffee for a career. Initially as a barista at the Portland, OR Insomnia Coffee and Dapper & Wise, her job was to stay on top of quality and help customers find coffees they were excited about. This involved tasting all the coffees they’d be serving that day, dialing in espresso or approve a drip recipe. She soon became Director of Wholesale at Dapper & Wise, where she regularly cupped at quality control cuppings with the team, hosted cuppings for the public and trained wholesale partners on proper coffee preparation. In the role of helping to maintain Dapper & Wise’s menu of diverse flavor profiles, roast levels and processing methods, Aubrey also visited coffee producing countries. She says, “Traveling to origin and experiencing the beginning of the coffee journey has given me greater perspective for how many variables can impact flavor in the final cup.” Along with her on-point palate and killer coffee know-how, Aubrey brings creativity, sparkle and grace to everything she does, actively looking for opportunities to showcase the value of specialty coffee and address sustainability issues in the industry.
"A notably dynamic coffee, especially as it cools, this one is worth sitting down and appreciating. I taste cola in the front, with a grapefruit acidity and a raw peanut finish. The linger is long and sweet with a creamy mouthfeel. "
Tenfold Coffee Company
Tenfold Coffee Company is a roastery and café with a vision for a more beautiful and impactful world. With deep expertise in sourcing, roasting, and café culture, we are committed to elevating the value of coffee while making specialty coffee approachable to all.
Rooted in Houston, Texas, our team pursues excellence with intentionality at every stage—procurement, production, and presentation—ensuring that each cup reflects both quality and care. We believe professionalism and dignity should define every interaction, from the farmer to the guest.
At our core, we are conscious stewards: committed to sustainability across the interconnected coffee industry and faithful in the small details, trusting that this builds a foundation for greater impact. For us, coffee is not just a beverage—it’s a way to connect, to create, and to contribute to a better world.
