Open Coffee Hub
RoasteriesFarmsVarietiesLotsCoffees Map Barista Brew Guides
Open Coffee Hub© 2026
LotsVarietiesFresh·How it worksHow we rate·ImpressumDatenschutz
Buy me a coffee

Open Coffee Hub gathers publicly available data from roasters worldwide. We do our best, but can't guarantee it's always complete or perfectly accurate — spotted something off? Tell us.

HomeCoffeesタンザニア マムセラ
Lombo, Northern Kilimanjaro · Tanzania

タンザニア マムセラ

Fully Washed N39, Bourbon, grown at 1600 masl

Roasted by WOODBERRY COFFEE SHIBUYA

CooperativeRoaster-stated
Get this Coffee
Experience in Barista mode

Details

RoasteryWOODBERRY COFFEE SHIBUYA
CooperativeMamsera Farmers, Lombo, Northern Kilimanjaro, Tanzania?
Producer—
ProcessFully Washed?
Harvest—
Altitude1600 masl✓
VarietiesN39, Bourbon✓
Roast—
Tasting notescitrus, chocolate, raisin✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified — not found in their text

Flavor Profile

3NOTES
  • citrus
    Fruity › Citrus Fruit
  • chocolate
    Nutty/Cocoa › Cocoa › Chocolate
  • raisin
    Fruity › Dried Fruit › Raisin

Traceability

Supply Chain

  1. Farm

    Mamsera Farmers

  2. Roastery

    WOODBERRY COFFEE SHIBUYA

  3. Coffee· viewing

    タンザニア マムセラ

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Same variety, exploredN3910Bourbon1147Similar flavour profilecitrus, chocolate, raisin1288Same processFully Washed160From the same originTanzania61More from this roasterWOODBERRY COFFEE SHIBUYA103 coffees
Community

Brew recipes

No community recipes yet — pick a method to see a proven baseline, then share your own.

V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright — the all-rounder.”

A standard starting point — tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup — then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.