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|5 pounds||3 pounds|
So much of the Tanzania on the market is a peaberry, but these highest grade, non-peaberry coffee beans are easier for home-roasting machines to handle. Due to the lower density of the bean, they require less heat, and if you roast them on the light side, you are much less apt to get a sour cup than with peaberry beans. This is a wonderful Tanzanian coffee: just the right amount of acidity, mild citrus fruitiness, some peach, some honeydew melon, overall sweet aftertaste -- maybe call it brown sugar.
I roast it fairly light -- treat it like a Kenya. Maybe 40 seconds past the end of the first cracks, we see a reading of 402 degree bean temperature, but yours will probably say something different. Although we mostly blend with Tanzania coffee to add sweetness to other coffees, it absolutely stands on its own as being a single origin bean. It could almost pass as a Kenya with its acidity and sweetness and fruity complexity. Not quite as special as a Kenya, but you'll see the relation.
This coffee is from the Southwest region of Mbeya, bordering the countries of Malawi and Zambia, and is imported by Crop to Cup which is a group that focuses on working with farmers and showing traceability and stories and pictures of where the coffee is coming from.
US Arrival March 2017