This coffee works well from light to dark, really shining at City+ and beyond. Unrefined sugar sweetness and body are key components, and we key in on layers of chocolate flavors throughout the cup. It's sweet, sturdy, and works great as espresso or blend component. City+ to Full City+. SO Espresso.
This year we brought in a lot of Tanzania coffees. Most years we've had one lot at best, and truthfully there was a long gap of time where we had none at all. There's always been issues with harvesting and post-harvest processing, and add to that an erratic water supply and you have a recipe for a troubling (at best) cup. But this year, we received a few samples from an Importer we work with who are bringing in lots from the West that expressed unusual cleanliness and definition. And in the case of Bergfrieden Estate, there were a handful of really nice coffees. This is the 2nd PB lot, which we found to have much more up-front sweetness and body, and slightly lower complexity, than the AAs and ABs.
This PB lot has a profile much more along the lines of dark brown sugar and baking spices than some of the toasted grain and tea complexity we've tasted in the other Tanzania coffees from this year. The dry grounds have a heavy scent of muscovado sugar and raisin. Lighter roasts show some all-spice, where Full City brings about more of a cinnamon stick appeal. The wet crust smells of caramel and baked fruits like peach and pear. It's syrupy sweet, and the break shows a creamy, toffee note. The cup has a thick, dense mouthfeel, which conveys flavors of unrefined sweetness quite well. This coffee is loaded with layers of chocolate flavors too - high percentage cacao, chocolate syrup, fading to Dutch cocoa finish. Acidity is not aggressive, but a slight tea tannin brightness provides balance. As espresso, it's a viscous shot (even our fast pull!), with tons of baker's and bittersweet chocolates long into the finish.