Tanzania - Mashamba
Complex, floral coffee from an origin less traveled
Honeysuckle, Orange Blossom, Jasmine Tea
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Tanzania Mashamba Peaberry Tasting Notes
Extremely diverse and complex flavor possibilities abound from cups of this unique coffee. Stone fruit, jasmine, honeysuckle, orange blossom, and citrus dominate cups with lower brew ratios. While, cola, sweet tobacco, muddled fruit, and herbaceous notes dominate more heavily extracted cups.
A coffee peaberry is an anomaly, produced when a coffee fruit makes only one seed instead of two. Even though the plant is dedicating its reproductive resources to only one seed, it's still smaller than each of halves produced by its neighboring fruit. By its nature, peaberry coffee is only produced in very limited quantities, so this coffee is a blend of the peaberry produced on several estates located on the slopes of the most famous peak in Africa, Mt. Kilimanjaro as well as several smaller estates in the southern part of the country. The estates that produce these peaberry coffees separate lots by size, as is traditional in this region of East Africa.
The resultant cup is diverse within its country of origin, but sorted into the smallest package in the coffee world, the peaberry.
Varieties: Kent, Bourbon
Processing Method: Washed, Sun-Dried
Producer Blend of Tanzanian Estates
How to brew
This coffee has an immense range of cup qualities. It makes for amazing, iced coffee that showcases the floral notes. However, more herbaceous cups with notes of cola and muddled fruit are also entirely possible with higher brew ratios of around 1:14. Brew water between 190-200F better showcases the floral notes while 200-205F highlights the coffee’s more herbaceous tea notes.