This Peaberry is a real powerhouse, focused fruit notes, plum jam, orange marmalade, candied citrus. Incredibly sweet underneath it all, and citrus-like acidity tying it all together. City to Full City+. Wild espresso.
Tarime is a the capital town of a unique coffee growing area in Tanzania's North Mara district. What makes it unique is the distance of Mara from the other well-known coffee areas around Mount Kilimanjaro and Arusha, as well as the Southern areas of Mbinga and Mbeya. Tarime is between the Maasai Mara National Reserve and Lake Victoria. I knew that the area of Lake Victoria had coffee, but of the robusta species, and from the other side of Victoria near Bukoba. Tarime has a handicap because it is over 1200 km by road to the port at Dar Es Salaam, making for high transport costs over hot, dusty roads. But more remarkable than location is how clean and fresh this coffee tastes: With all the logistics challenges to ship coffee from Dar in general, and Tarime in particular, this is a brilliant arrival. It's a peaberry outturn, the small, round coffee bean that is separated from normal flat beans in dry milling the coffee before export. Peaberry don't necessarily have better cup quality than flats, but this peaberry outturn might convince you otherwise!
The peaberry outturn from Tarime is a real powerhouse, with fruit-forward cup character, and a clean sweetness as the dry fragrance suggests. City roasts show fruited tea-like smells in the ground coffee, whereas once near Full City there is a focused berry jam scent. Adding hot water brings up smells of fruit punch and vanilla bean, an odd sounding combination that actually works quite well together! The break gives off a scent of floral, raw honey, and an incredible, candy-like raspberry scent. The cup has a vibrance at City to City+ roast levels, showing a mix of citrus juice and green grape as the coffee cools. Fruited flavors flourish as the cup temperature cools, flavors of plum jam, orange marmalade, and a candied citrus note. The weight of this peaberry coffee is impressive too, like fruit juice on the palette, lending to a long lasting aftertaste. Versatile in the roaster, I prefer the middle roast levels where fruit flavors and body are both 'juicy', and a citric acidity ties together the fruited cup complexity. This is the perfect "dessert" type coffee, a complexity and sweetness that are easy to identify, and sure to turn the heads of even those who think all coffee tastes the same!