Cherry Bomb

Coffee Info

Tanzania x Mexico

This blend is a mashup of two seriously special origins: the raw, high-altitude wilds of Guerrero, Mexico, and the lush, old-school coffee lands of Mondul Estate in Northern Tanzania.

Let’s start in Mexico.
Grown deep in the forgotten folds of La Montaña Alta, where the farms are less “plantation” and more “tiny jungle,” these beans are cared for by Me’phaa growers who’ve been doing it their way for generations. It’s wild terrain—remote, rugged, and rich in biodiversity. These aren’t massive industrial plots. We’re talking small, scrappy one-hectare farms shaded by fruit and timber trees, farmed with purpose and pride. Their washed coffee is rare for the region—and it brings a pop of bright cherry and zingy citrus to the blend.

Now over to Tanzania.
Mondul Estate sits high up on a mountain, surrounded by ancient forest and roaming wildlife. It’s not just about coffee here—it’s about legacy, conservation, and flavour dialled all the way up. The Mondul plot produces their absolute best washed lots, using natural spring water, African raised beds, and zero shortcuts. This is where the blend gets its rich, velvety milk chocolate depth and a hit of that pink lemonade sparkle that keeps your taste buds dancing.

The result?
A cup that swings from juicy cherry to smooth chocolate, with a playful, citrusy pink-lemonade finish. Bright. Balanced. Unexpected.

Two badass origins, one big flavour hit!

Process Info

From Mexico, we’ve got naturally processed beans. That means the coffee cherry is dried whole, fruit and all, under the sun. No water, no washing—just time, heat, and patience. It amps up the sweetness and brings out big, bold cherry notes with a bit of funk.

From Tanzania, it’s the washed process. The fruit is stripped off, and the beans are soaked, rinsed, and sorted with spring water straight from the mountain. It’s clean, bright, and gives you that silky milk chocolate base with a fresh, pink lemonade finish.

Natural brings the punch. Washed brings the clarity. Together, they just work.

Espresso: 1:2 coffee to water, water temperature 91°C, extracted in 28 – 32 seconds

Pour over: 1:16 coffee to water, water temperature 89°C, pour in stages, brew time 2:30-3:00 mins

French press: 60-65g coffee per litre of water, water temperature 91°C, brewed for 3-4 mins

Aeropress: 16g coffee, water 250g, water temperature 91°C, brewed for 1:30-2 mins, press time around 45 sec

Stove top: 18g Coffee - 200g water - 94 degrees - grind size extra fine - brew time 5.5 minutes