Located at the base of Mount Mbeya, coffee production on this historical farm dates back to the colonial era of the late 1800s. With ownership changing hands over the years, it was current operator Clemens Maier who gave it the care and attention needed to produce high-quality specialty coffees. Maier took over the property in 94’ from an owner who left the land unattended for years due to illness. The revitalization project not only brought production back to Lunji Estate, it created fair wage employment opportunities for dozens of community members, including descendants of those who historically cared for the land. Environmental sustainability is of equal importance to quality and community for the Maier family. Much of the estate is under conservation and they’ve taken on reforestation projects in support of the bordering Mbeya Range Forest Reserve. This Bourbon lot was selectively hand-picked and pulped on the same day, then given a dry fermentation for 72 hours in cement tanks. The cherries were then fully washed—three times to be exact—to ensure the best quality before drying on raised beds. The result is a clean cup with those wonderful floral and fruity notes that we love from this region.