Tanzania: Peaberry, Kilimanjaro
Tanzania: Peaberry, Kilimanjaro - Medium-Dark est en rupture de stock et sera expédié dès qu’il sera de retour en stock.
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Description
Description
This African coffee variety is wild and gamey, the good kind of gamey that tells you this is not a domesticated coffee. This coffee is a blend from various coffee producers from across the Kilimanjaro and Arusha regions. These groups come from districts in Kilimanjaro such as Hai and Moshi Rural district, in addition, the coffee was also sourced from Meru district close to the town of Arusha. The producers of this coffee have farms between 1-2 hectares in size and intercrop with bananas and avocado. The coffee is fully washed and processed on the farms using the locally made hand pulpers, buckets for fermentation, and dried on raised beds.
Origin Story: The Kilimanjaro region, with its fertile volcanic soils and ideal climate, provides the perfect backdrop for cultivating this exceptional peaberry coffee. The smallholder farms in this area are dedicated to sustainable agriculture, ensuring that each bean reflects the rich heritage and dedication of Tanzanian coffee farmers.
Cupping Notes:
- Light Roast: Experience a bright and lively cup with sweet brown sugar honey aroma, juicy smooth medium to full body, and a clean sweet fruity lingering aftertaste.
- Medium Roast: Enjoy a balanced cup with exotic flavors of black tea, citrus, and orange, offering a smooth and well-rounded experience with bright tangy winey acidity.
- Dark Roast: Revel in the deep and bold flavors with a rich body, where the blueberry and citrus notes are pronounced, offering a robust and satisfying finish.
Why Choose This Coffee:
- Sustainability: Produced by small farms committed to traditional methods and sustainability.
- Unique Flavor: A complex profile with sweet, fruity, and citrus notes, perfect for various roast levels.
- Versatile Use: Ideal for espresso or as a bright base for various brewing methods.
Specifications
Specifications
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Espresso
Espresso requires the finest grind, almost like powdered sugar. This method uses high pressure to force hot water through the finely ground coffee, resulting in a concentrated shot of coffee.
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Single Use Pod
A medium grind is needed for this method. The coffee is brewed by dripping hot water over the grounds, contained in a Single Use Pod.
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Drip Coffee
This method requires a medium grind, similar in texture to sea salt. The coffee is brewed by dripping hot water over the grounds, which are contained in a filter.
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Pour Over
Pour over, like V60 or Chemex, calls for a medium-coarse grind. This method involves pouring hot water over coffee grounds in a filter and letting the coffee drip into a vessel below.
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French Press
A coarse grind is best for French Press. This brewing method involves steeping coffee grounds in hot water for several minutes before pressing down a plunger to separate the grounds from the brewed coffee.
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Cold Brew
Cold brew requires the coarsest grind, similar to breadcrumbs. It involves steeping coffee grounds in cold water for an extended period, usually 12 hours or more, to produce a smooth, rich coffee concentrate.
Roast Levels
