Bright stone fruit, apple, and grape acidity are the opening notes of this coffee. The abundant sweetness is slightly vegetal, a bit like molasses, malt, or raw sugar and it blends with the brighter fruit notes to create flavors akin to chocolate malt balls and dried stone fruit like apricot and nectarine. The cup finishes with the malty, raisin, slightly herbal, notes that are similar to a fine assam tea.

This coffee is a peaberry lot from the Lyamungo Estate in northern Tanzania. The Estate is located on the foothills of Mt. Kilimanjaro was originally established in 1934 as a coffee breeding, nursery, and research center. In the nearly 100 years since, they have perfected the craft of growing and processing coffee as much as any craft can be perfected and it shows in the cup.

We had great success with moderate water ratios and temperatures of 1:14 to 1:15 and 198–202° respectively. Slightly finer grinds worked better with the lower water temperature range, while a coarser grind was better suited to the higher end of the water temperature range.