This is the sweetest and most balanced Tanzanian coffee we have ever had. In the dry aroma it is undeniably creamy butter sweet caramel AND this transfers into the cup along with notes of brown sugar, red fruit, papaya. This varietal is technically a Bourbon derivative. It was pulped, fermented, washed and sun dried on raised bed. Here is more information about the producers and process.
REGIONAL INFORMATION + PRODUCER INFORMATION
This coffee comes from the Igale AMCOS (the local term for a cooperative, abbreviated from Agricultural Marketing Cooperative Society) in the Mbozi district of Songwe. Specifically, 443 producers from the villages of Idiwili, Ilomba, Iyula, Idunda, Ipyana and Igale contributed the coffee cherries.
During the harvest, farmers delivered cherry between 4 and 7 p.m. The pulper was usually turned on around 6 p.m. and would run until around 9 p.m. After being pulped, the parchment was graded into P1, P2, P3, P lights and pods in the washing channels. The P1 and P2 were then fermented for 24 to 48 hours before being washed.
The beans then went into tanks to soak for 8 to 12 hours and finally were dried on raised beds for 7 to 14 days.