TASTING NOTES

CUSTARD, BUTTERY, LEMON LIME

ROASTING

The process of applying heat to green coffee beans to transform its chemical & physical properties,  resulting in roasted coffee beans that can be brewed.

LIGHT ROAST

Our #1 Fruity Profile, which is a lighter roast, brings out the ripe custard, lemon-lime and buttery notes of this coffee.

REGION

Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.

Mbeya

PRODUCER

The farm & mill where the coffee cherry is grown & processed.

Various Smallholders

Tanzania’s coffee industry has historically been divided between larger estates in the North and smaller farms in the South. While the larger estates have long been able to sell directly to market, the smaller farmers have largely had to sell their lots through an auction system that obscured the farmers who grew the coffee cherries. All of this is rapidly changing, thanks to shifts in the industry, technological improvements, demands for transparency from consumers and the hard work of nonprofits. More and more small farmers in the South are getting the recognition they deserve for growing great coffees. This lot comes from some of those farmers.

PROCESSING

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)

This selection 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

VARIETAL

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.

Bourbon, Kent, N39