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Tanzania Pulp Natural Igamba Mpitu PB

This pulp-natural Tanzania shows hefty sweetness and body, barley grain notes - brown bread, beer, hops - and hints of fruit. There's a chocolatey finish at City+, more dominant as the roast deepens. City+ to Full City+. Good for espresso.
Out of stock
  • Process Method Pulp Natural
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Africa
Processing Pulp Natural
Drying Method Patio Sun-dried
Arrival date Apr 1 2015
Lot size 17bags/boxes
Bag size 46.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon
Grade Peaberry
Appearance .4 d/300gr, 15 Screen PB
Roast Recommendations City+ to Full City+; City roasts are a little underwhelming in the sweetness category
Weight 1 LB
Recommended for Espresso Yes
This coffee is from two communities, Igamba and Mputi, in the Mbozi area of Tanzania. These are also the names of two "Farmer Business Groups" (FBG) of coffee farmers, a quasi cooperative structure that allows them to pool resources and market their coffee together as well. Much of the coffee is old Mbozi Mission variety, a Bourbon type coffee, and most of the farmers have small plots of several hundred trees. A few are larger. The critical issue in the Mbozi area is water, or lack of it. When the coffee is ripe, it is also the dry season and water must be conserved for drinking supply and sustenance crops. So this idea was hatched to process less washed coffee and try the pulp-natural method, which uses little to no water. I visited Igamba and saw all the other ways they are trying to save water, covering the soil with organic material and such, and I also saw their washing station sitting idle. It's a situation where people need to come before coffee farming, but with the arrival of this pulp natural lot (as well as the AA and AB flatbeans we will be selling separately) I feel we have a really interesting cup while saving a precious resource. When I cupped this in Tanzania I saw a great espresso potential, a very sweet and heavily-bodied coffee with some lower acidic tones than the wet-processed lots. But I feel this arrival is really nice as a brewed coffee too, with a unique barley sweetness, and really excels with a bit more roast: Full City was my favorite.
The dry fragrance has a molasses smell to it, a sort of sugar cane/beet sugar pungency, with hints of toasted barley grain. And the wet aroma is a bit stronger, the smells staying in the raw/unrefined sugar grid, especially in the middle roast range. We found City roasts to be a tad light, highlighting grain flavors and leaving sweetness a bit underwhelming. City+, however, cups with hefty sweetness and body, pulp natural process bolstering the latter of the two. Grain flavors still come through, barley bread, brown beer, and even hops - a unique Tanzania profile. The finish is chocolatey with some less distinct fruit/pectin sugar flavors, but a bittersweetness nonetheless. This coffee cups great at Full City roast level as well, cacao-like roast tones, and hints of cantaloup and green grape.