HONEYDEW, BROWN SUGAR, BLACK TEA
The process of applying heat to green coffee beans to transform it’s chemical & physical properties, resulting in roasted coffee beans that can be brewed.
Our fruity profile, which is a lighter roast, brings out the honeydew, brown sugar and black tea notes of this coffee.
Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.
On the southern border of Tanzania, Mbozi is known for its long, arid seasons. The government is currently helping farmers develop techniques for developing drought-resistant coffee plants that will do well in the dry season.
The farm & mill where the coffee cherry is grown & processed.
KANJI LALJI FARM
The Kanji Lalji Farm, one of the largest farms in the area, is grafting a unique Bourbon variety that’s locally called Nylon onto more Mobzi Compact roots, which fare better in droughts. If the farm’s experiment goes well, the Tanzania government has plans to help other, smaller farms that are nearby implement a similar strategy to improve both yield and quality.
The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.
WET PROCESSED (WASHED)
Tanzania Mbozi – Kanji Lalji Farm is fully washed, or wet processed. In wet processing, beans are only dried after all the fruit on the bean has been completely removed. (Letting the fruit ferment first makes removing it easy.) This processing method:
- is the most common method used for coffee
- generally creates clean flavors
- produces a consistent profile
Most wine drinkers know whether they prefer a Cabernet Sauvignon or a Merlot. Similarly, the Arabica coffee plant has several botanical varieties, each with unique taste characteristics.
MBOZI MISSION BOURBON
The Mbozi Mission Bourbon varietal is a sub-varietal of Bourbon. Along with Typica, Bourbon is considered one of the first coffee varietals.