TASTING NOTES

MAPLE SYRUP, CHOCOLATE, TOAST

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.

MEDIUM ROAST

In recent years farmers and importers in Tanzania have made more bright and fruity coffees available. However, you can just as easily find a more classic and well known flavor profile that expresses distictly different flavors than the Tanzanian coffee we offered in the Fruity profile last month. This coffee has flavors that strongly identify with traditional Tanzanian flavors. It was produced at an estate that has been operating in Tanzania for more that one hundred years and produces a coffee to suit the classic profile. Of course, it will be roasted medium to bring out sweetness, body and rich spice notes.

REGION

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

Arusha

PRODUCER

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

Burka Estate

The Northern Burka Estate is comprised of three farms, the Burka, Selian and Mondul Estates, that together reveal Tanzania’s tumultuous political history. The farm was initially established in 1899 by a German settler who introduced coffee trees. It was declared “enemy territory” after World War I and was forfeited to the British Protectorate of the time. The farm was soon thereafter sold to Swiss investors who have maintained through Tanzania’s transition to independence. Today, the estate treats employees well. Everyone is paid at least 20 percent above minimum wage, and permanent employees are given housing, schooling and medical services.

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.

Kents, Bourbon, and SL