"Sungura" is the name of the coffee washing station, or "CPU" (coffee processing unit) located in Mbeya, southern Tanzanian Highlands. Sungura is one of several Farmer Business Groups (FBG) in the regions, essentially a cooperative effort by smallholder coffee farmers to pool resources, processing and marketing of their crop. In a place like Tanzania, where small holders may only produce a few bags of coffee, FBG's give farmer members the opportunity to combine lots together, which in this case, affords them the resource of processing coffees on big machinery rather than by hand - a tedious task that would be necessary for processing small amounts of coffee. The station sits at around 1650 meters above sea level and coffee is grown up to 2000 meters. This area is primarily planted in bourbon, and this particular lot is fully washed.
Our City roast boasted delicate smells of herbal infusions in the dry grounds along with a sweet caramely base. The aromatics have an interesting cooked fruit smell that reminds me of rhubarb, and with a lemony hint. Brewing a City+ roast yields a flavor of Assam tea, underlying simple syrup sweetness, along with a touch of dark grape shadowing the cup. Baking spiced top notes dot the outer reaches, adding a layer of complexity to the cooling coffee. Taking the roast a shade darker develops a chocolate liqueur flavors that fade to sweet fruited notes of plum and even a hint of pineapple. This coffee works well at a wide range of roasts, from light and bright City roasts, to deeper cocoa and dark fruit notes that come with Full City roasting. Sungura is a bodied cup all along the roast spectrum, and packs convincing citric brightness that does a lot to prop up the complex cup flavors.