TASTING NOTES

PEACH, TANGERINE, BLACK TEA

ROASTING

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.

 LIGHT ROAST

Our fruity profile, which is a lighter roast, brings out the citrusy, sweet 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.

RUVUMA

Named after the Ruvuma River, Ruvuma is a remote region in southwestern Tanzania. Ruvuma isn’t as well known as other regions in Tanzania, because its remoteness and political turmoil made obtaining coffees from here difficult in the past. We’re excited to offer this excellent lot from the up-and-coming region, though.

PRODUCER

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

NYANTIMBO-SONGEA

Nyantimbo-Songea is a city in Ruvuma that has benefited significantly from recent investment. Because coffees from here are commanding higher prices, producers are able to invest in pulperies and pay farmers more. As a result, farmers who once had to both grow and process their coffee are able to solely focus on growing coffee, and they’re producing better lots.

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 AND ARUSHA

Two varietals were used to create this lot. Bourbon (along with Typica) is one of the original two varietals of arabica coffee. Arusha’s origins are unknown. It comes from either from Bourbon or Typica. Today, it’s grown in Tanzania and Papua New Guinea