Coffee Roast Level: Light Medium
Bag Size: 12 Oz.
Elevation: 1600 MASL
Region: Mbozi Southern Highlands
Community: Mandomashe AMCOS
Process: 12Hr fermentation, washed, & sun-dried
Varietals: Bourbon, Kent, KP423, N39
Tasting Notes: Red Plum, Caramel, & Poached Pear
Producer Info: Mandomashe is a farmer group in the southern highlands of Tanzania, Mbozi district, serving four producer villages of Mandenga, Ndola, Mafumbo and Sheya (the first syllable of each village combines to create the group name). With over 150 member farmers and 150 non-members contributing cherry to the washing station (known locally as a CPU) at Mafumbo village, the group produces 20 to 50 tons of parchment per season. Bourbon, Kent, and hybrid varieties from Tanzania Coffee Research Institute are grown at an average elevation of 1600 masl.
Description: Very rarely do we come across a Tanzanian coffee that we really enjoy, but this one is an exception. The nose is a very intense combination of pear, brown butter, and plum. On the front end, you pick up on notes of dried mango, rose, and a hint of caramel. The body is medium smooth, accompanied by a creamy mouthfeel with notes of cherry and cream, with acidity that becomes more prevalent as it cools. The finish is very smooth, and has a lingering note of praline and stone fruit.