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Aroma: Butterscotch and deep fruit
Flavor: Blackberry and candied nut
Aftertaste: Brown sugar and green grape
Farm: Multiple small family farms
Altitude: 1750 m
Varietals: Bourbon, Kent
Production Method: Washed
"Deeply rich, sweet-savory, nuanced and layered. Dried mango, scent of fresh cigar, lemon verbena, pink grapefruit zest, wisteria-like flowers in aroma and cup. Balanced, sweetly savory structure with a crisp yet syrupy mouthfeel. The resonant finish maintains all the complexity of the cup. The bottom line: A bright, engaging, complex Tanzania coffee. Inviting notes of dried tropical fruit and rich florals bookend sweet herb notes and a vanilla-like suggestion reminiscent of fresh cigar wrapper."
Ken Davids, CoffeeReview.com September 2018
Tarime, one of the seven districts of the Mara region of Tanzania, is nestled between the Serengeti and Lake Victoria. It is largely self-governed by local social groups and tribes. Coffees in this region were historically naturally processed, but since the introduction of a washing station and more investment in infrastructure in 2013, washed processing has become more attractive to the local family farms. The washed process allows the farmers to deliver their coffee cherries to the mill as soon as they are harvested, which results in quicker payment as well as increased available space on their land due to the reduced need for drying surfaces.
This coffee is exclusively composed of peaberries, which are formed when the coffee cherry holds only one seed instead of the usual two. The lone seed grows into a small round coffee bean instead of the more common elongated shape with one flat side that forms when two beans share the seed cavity. Peaberries are a naturally occurring mutation that appear in about 4 percent of coffee crops worldwide.
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