Keremba is pioneering a new subgenre in Tanzania of processing, which we can call Nu Natural. It brings classic winemaking and classic coffee processing techniques together, like Linkin Park and Jay-Z. Carbonic maceration starts with whole cherries sealed in a tank filled with carbon dioxide. Without oxygen, fermentation begins inside the fruit before yeast joins in. In wine it softens tannins and draws out vivid fruit. In coffee it sharpens clarity, smooths the edges, and lets the natural sweetness lead without drowning out the undertones. It is less distortion and more refined, a classic riff played in a new way. Keremba’s role in Songwe has always been about building bridges. Through Communal Shamba he links smallholder farmers to specialty markets, strengthens local groups, and ensures that quality translates into value for the community. Crisp green apple, smooth melon, and a blackcurrant cordial finish. One sip and you’ll want an encore. What’s striking is how natural the experiment feels. Borrowing a method from another craft and letting it shape the outcome is not about novelty for novelty’s sake. It is about pushing what is possible without losing sight of where the coffee comes from.

So are you all set to taste the Collision Course?

ESPRESSO
Dose: 21     Yield: 48    Time: 26-27 secs
Ratio: 2.15     Roast Date: +6

Juicy and acidic in all the good ways, very pet nat. Orange wine and good times. - Adam & Alisha 09/10/25