Tanzania Peaberry -Malala Coop

This cup is fruit-forward from the get go. Notes of strawberry, huckleberry, and raspberry come through, along with raw honey and a burned caramel finish. Cool, the flavors shift toward concord grape and sweet citrus, along with a tropical note of pineapple juice. There's also an element of floral hops, that along with the fruits, tastes of an IPA. Interesting SO espresso. City+ to Full City+.
Out of stock
87.2
  • Process Method Wet Process
  • Farm Gate Yes
Region Africa
Processing Wet Process (Washed)
Drying Method Raised Bed Sun-dried
Lot size 20bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Arusha
Grade Peaberry
Appearance .2 d/300gr, PB Screen
Roast Recommendations City+ to Full City+ roast level.
Weight 1
It's been a while since we've had Tanzania coffee. Harvesting in Tanzania can be tricky at best, and is subject to erratic weather patterns, chronic water problems, and transportation issues to get the coffee out of the country without damaging it. The farm samples we've received in the past have really been sub-par, and so we're especially excited to offer 2 lots this year of really great Tanzania coffee. This first lot is a nice peaberry coffee produced at the Malala Cooperative in Western Tanzania. Malala is a buying group located on the slopes of the Ngorongoro crater. The group buys cherry from small scale farmers in this area for pulping and washing. Most of the area is planted in Bourbon, and the volcanic sandy loam provides a nutrient rich soil for the plants to thrive in.
This lot of Tanzania peaberry is fruity indeed, but with such sweetness that it's pectin-like. The dry aroma is perfumed with jammy fruits - plum and black preserves top the list - and with notes of strawberry fruit roll up and berry tea. There is a rustic quality as well, with a combination of walnuts and floral honey, and darker roasts show aromatic wood and powdered ginger. Adding hot water gives this coffee a smell of raisins and dried plums, along with light brown sugar and maple syrup. Sometimes it's difficult to tell how fruity a coffee will be when the cup is still hot, but this Tanzania is fruit-forward right from the get go. When hot, there are notes of strawberry, huckleberry, and raspberry, along with raw honey and a burned caramel finish. As the coffee cools, the flavors shift toward concord grape and sweet citrus, along with a tropical note of pineapple juice. There's also an element of floral hops, that along with the fruits, tastes of an IPA. The body is creamy, and along with the fruited, sweet profile, will make a very interesting SO espresso.