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Much of the Tanzania on the market is a peaberry, but these highest grade, large AA sized flat-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 coffee is from the Southwest region along the Ruvuma River, bordering the countries of Malawi and Zambia. Until recent years, the coffee was unable to reach the global market, and the farming here suffered. RoyalNY has been importing this coffee for a few years to revitalize the coffee industry in this area, and the effects are already being seen. New and refurbished coffee mills are operating efficiently, and both improving the quality of the coffee in this region as well as keeping the costs low. The coffee is very high quality, and will only continue to improve as support flows to the farmers living here.
Tanzania does have a great taste profile: just the right amount of acidity, mild citrus fruitiness without being weird, wonderful aroma, lingering sweet aftertaste, it’s a winner. I like to keep it out of the second cracks to get a little more brightness, but if you like dark roasts and don't mind a little bitterness, it's quite drinkable well into the 2nd cracks. However, with that said, we are using it in blends. Tanzania just can't stand up against a Kenya -- it is a similar but muted profile, and if you could drink a Kenya, why not drink that instead? But Tanzania blended with any number of coffees makes a great mug -- we use it with Sumatra, with Uganda, and with Rwanda. We've put it in espresso. We've put it with French Roasts. Basically it adds a sweetness and juicyness to a coffee providing it with an extra edge of enjoyment. If you have a coffee that you don't like, there's a decent chance that adding in 25 to 40% of Tanzania will fix it.