Floral and sweet with notes of Rooibos tea, lychee, and blood orange
| Fragrance: | Watermelon juice, cream, chamomile, lemongrass |
|---|---|
| Aroma: | Cocoa, lychee, jasmine, blood orange |
| Acidity: | Lactic, delicate |
| Flavor/Nuances: | Yogurt, Earl Grey, milk tea, green apple, rooibos tea, Heath, blood orange |
| Sweetness: | White grape, maple |
| Body/Mouthfeel: | Light/Med, Sauvignon Blanc |
| Finish/Aftertaste: | Lingering, pleasant |
$5.78 / lb
| Origin: | Tanzania |
|---|---|
| Region: | Mbozi, Songwe |
| Farm: | Various Smallholders |
| Variety: | Bourbon |
| Process Method: | Washed |
| Altitude: | 1500-1700 masl |
| RoastPath ID: | CI834-A02-0093 |
The AMCOS started in 2018. It was formed during the implementation of the new regulations and had 120 members. Today 168 active members are delivering fresh coffee. During harvest, producers deliver the cherries from 12.30-6 p.m. Usually, the pulper is being turned on at around 2 p.m. and can run up to 10 p.m. After being pulped, the parchment is graded into P1, P2, P3, P lights and pods in the washing channels, before it soaks in the tanks for 8-10 hours. The drying of the parchment will take 7-10 days in this area.
Roast profile recorded on an MCR-2 Digital
| 0:00 | 405° | Charge |
| 1:53 | Turning Point | |
| 5:32 | Green > Yellow | |
| 8:56 | First Crack | |
| 11:31 | 405° | Drop |
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