Tanzania Kilimanjaro Mamsera Peaberry
Tanzanian coffees have great complexity, richness, and sweetness. This one, in particular, is outstanding. I love the chocolate notes in this coffee, mixed with the honey-like sweetness and juicy mouthfeel. This is a complex coffee for those of you that love thinking through the flavor notes. For the rest of you, you'll wake up in the morning and comment, "That is one good cup of coffee!"
|Roast Level:||Full City (Medium)|
|Processing:||Washed (Wet Process)|
|Flavor Notes:||Chocolate, Honey Comb, Dried Fruit|
|Recommended Brew Methods:||Drip, Pour Over, Immersion|
|Producer:||Mamsera, Mahida and Kirwa Keni Cooperative Groups|
Mary Shayo Coffee Production / Farm
It's a true Kilimanjaro classic. This coffee comes from smallholder holders who belong to the Mamsera, Mahida and Kirwa Keni cooperative groups in the Kilimanjaro district. These co-ops deliver their coffee to the Rafiki Coffee Mill, which completes the production of nearly 60 percent of all coffee in northern Tanzania. The Kirwa Keni cooperative, in the Rombo district, was established in the 1980s as a member of the Kilimanjaro Native Co-operative Union (KNCU) the first and oldest co-op in Tanzania, dating to 1925. The Mamsera cooperative is led by Mrs. Mary Shayo, its acting secretary, who is known to many as simply Mamsera. The co-op is renowned for producing some of the best coffees in the country, thanks in large part to Mary's leadership.