Tanzania is a new coffee country for us. Pair that with a peaberry bean, and we have a fantastic cup of coffee. I have been drinking this coffee since the day I first roasted a sample. I don't know how to describe the flavors of this coffee because it is so much tastier than the notes that come to mind. It is an incredibly complex and sweet cup. I taste baking spice and plums. I get a sweetness of a good pineapple, but it's such a hint, that I photographed it in the background. If you're on the fence about this bean, I recommend you try it because I am not describing it well enough.
About The Farm / Origin
This coffee was sourced from the Mamsera Juu Cooperative in the village of Mamsera, in the Rombo district, on the eastern slopes of Mt. Kilimanjaro. Most farmers in Rombo, like in other regions surrounding Kilimanjaro, produce their coffees at home. They use locally made hand pulpers, wash and ferment the coffee in buckets, and then dry the coffee on mats or small, raised drying tables. Within two weeks of harvesting, the dried parchment is delivered to a cooperative collection point, where the farmer receives an initial payment. The cooperative then checks if the parchment is of good quality and has been dried to the correct moisture. Once the collection point has enough to fill a truck, the parchment is delivered to the Rafiki dry mill in Moshi. There it is hulled and graded; this includes sorting beans by sizes, such as AA, AB and Peaberry, which can create different cup profiles. The green coffee is then readied and sold through auction or directly to an exporter, after which the farmer receives a second payment, usually determined by the cooperative.
| Roast Level: ||City (Light)|
| Processing: ||Washed (Wet Process)|
| Region: ||Kilimanjaro|
| Flavor Notes: ||Baking Spice, Plum, and a hint of Pineapple|
| Certification: ||Direct Trade|
| Farm: ||Mamsera Juu Co-op|
| Altitude: ||1400-1700m|
| Grade: ||Peaberry 15 Screen|
| Varietal: ||Bourbon, Kent & Nyasa (Arabica)|