LEMON, MANGO, CARAMEL
Watch our roasters discuss this coffee – from how its grown to how we roasted it, how it’s tasting, how we selected it and more!
The process of applying heat to green coffee beans to transform its chemical & physical properties, resulting in roasted coffee beans that can be brewed.
We had a Tanzanian coffee earlier this year and a second harvest has landed recently from the northern part of the country. The Mwalyego region of Tanzania has its own unique climate and therfore is on it’s own harvest schedule. We had another Tanzania last fall from this same region. They tend to have a vibrant acidity with evergreeen-like aromatics and I like to take them a litte darker than our usual Fruity profile roast in order to balance out brightness and sweetness.
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.
Mwalyego AMCOS (Agricultural Marketing and Cooperative Society), operates the Mwalyego washing station [pronounced Mwah-lee-ay-go] and is headed by Chairperson Edson W. Mwakalasya. This is a 150-farmer strong co-op near Iwala, in the Southern Highlands of Tanzania.
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.