This coffee from Iwezya washing station, or "CPU" (coffee processing unit), is located in the southern highlands of Mbeya in western Tanzania. Masangula, Isende, Iyula, and others, these are the names of Farmer Business Groups (FBG), essentially cooperative efforts 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 stations sit at around 1620 meters above sea level and coffee is grown up to 2000 meters, with farms planted mainly in Bourbon and Typica cultivars.
Iwezya Station has a scent of malt syrups, barley tea, and spiced raisin muffin in the dry fragrance. The wet aromatics have a dense caramel sweetness, a subtle cedar smoke accent, along with a smell of baked goods on the break, like ginger snap cookie. We roasted this coffee to a few different levels, and found that City+ is a good starting point, where raw sugar sweetness is developed, balancing out bittersweet cocoa tones. Chocolate tones are easily developed, and at Full City you're presented with a profile defined by layered cacao roast tones, much more in line with a nice Central American coffee than East African. As such, Iwezya makes a wonderful "daily drinking" type coffee in the middle roast ranges, and one that will also hold up well to cream, or a milk drink with espresso. Acidity is mild to moderate, and as espresso, shots are so viscous, with heavy chocolate and will make a great espresso blend base