Roaster's Choice

New Coffee for June, Edelweiss, Tanzania

Would you like to explore the world of speciality coffee? Each month Claire Wallace (3rd place winner of World Barista Championships) sources one new coffee for you to try and hand roasts it to bring out the finest flavours. 

In the recent months, we've tasted coffees from Honduras, Nicaragua, Uganda, Kenya and Guatemala. Where's next... ?

ROASTER’S CHOICE JUNE 2026

EDELWEISS, TANZANIA

• Origin: Tanzania

• Region: Arusha

• Varietal: Kent

• Process: Natural

For June’s Roaster’s Choice, we’re showcasing an exceptional coffee from Arusha, Tanzania.

Produced by brother-and-sister team Neel and Kavita Vohora, this coffee comes from a family farm that has been cultivated for three generations. Located on the edge of the renowned World Heritage site, Ngorongoro Conservation Area, the farm sits among natural bushland, allowing coffee cultivation to exist in harmony with the surrounding wildlife and ecology. The region’s varied elevations and diverse microclimates contribute to the coffee’s unique flavour profile.  

This lot is naturally processed, beginning with a 24-hour pre-fermentation to enhance sweetness and body. The cherries are then slowly sun-dried for 25–26 days, allowing deep fruity character and richness to fully develop.

In the cup, expect indulgent notes of dark chocolate, morello cherry, and ripe plum, finished with a warming cognac-like booziness. Rich, complex, and luxurious from start to finish.

We recommend pairing with: Almond croissant

How do I brew this coffee? Explore our brew guides to find the right method for you. 

CONTAINS:

• 200g coffee, hand-selected and roasted by Claire

• Information card about the coffee

Best brewing methods:

✔ Espresso machine: highlights sweetness and body

✔ Cafetiere: for a full, rich cup

This natural-processed coffee from Volcano Coffee Works sources Kent varietal beans from producers Neel and Kavita Vohora in Tanzania's Arusha region. Natural processing tends to emphasize fruit-forward and fermented characteristics, and this lot delivers accordingly with dark chocolate depth alongside morello cherry and ripe plum notes, finished with a cognac-like booziness. The Kent variety, historically significant in East African cultivation, contributes to the coffee's flavor profile. Understanding natural processing and exploring the flavor wheel can help contextualize how fermentation and fruit preservation shape the final cup.