BERRIES, CITRUS, TROPICAL FRUIT
The process of applying heat to green coffee beans to transform its chemical & physical properties, resulting in roasted coffee beans that can be brewed.
This coffee is a great example of what Tanzania can be. The tradional flavor identity of the well-known Tanzanian Peaberry tends to have piney, resinous and herbal aromas which are always interesting but it’s great to see coffees which break those stereotypes to offer flavors and aromas that are truly suited for the Fruity Profile instead. This is a very clear and delicate flavored coffee that we are able to roast lightly and let the natural flavors come out as they are.
Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.
The farm & mill where the coffee cherry is grown & processed.
The Iyenga AMCOS washing station is located within the arid region of Mbozi. Every year, coffee farmers in this region must overcome prolonged dry spells with few resources. While other areas have cooperatives that help farmers overcome dry spells, the small-scale farmers who contributed to this lot aren’t part of such a group. Instead, the Tanzanian government has stepped in during recent years and helped the farmers develop strategies for dealing with the region’s annual dry season.
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
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.