Floral impressions of tuberose and star jasmine, with simple syrup sweetness backing elegant Earl Grey, mace and fruited hard candy accents, and acidity like black tea with lemon. City to City+.
|Region||Yabitu Tome, Uraga, Guji Zone|
|Processing||Wet Process (Washed)|
|Drying Method||Raised Bed Sun-Dried|
|Arrival date||August 2019 Arrival|
|Bag size||60 KG|
|Cultivar Detail||Heirloom Varietals|
|Appearance||.2 d/300gr, 15-17 Screen|
|Roast Recommendations||City to City+|
The Tome washing station site is named after the town in which it is located. Sitting at about 1950 meters above sea level, Tome marks the lowest end of the altitude spectrum and farms reach up to 2200 meters. This privately owned washing station processes the coffees from out-growers in the surrounding highland towns called "kebeles". Tome is specifically buying coffee from the kebeles of Tome, Tobitu, Gomero and Koba. There are hundreds of farmers from these towns selling coffee to Tobe. With farms that are often less than a hectare in size, the small batches from each farm are then blended together in larger process batches organized by delivery dates and grade. This is a grade 1 coffee, the top grade, which means it's been sorted several times in order to remove the maximum amount of defects. Tome produces both fully washed and dry process coffees, though the latter was about 1/4 of their overall production last year. The station also holds organic certification, though we did not pay for the certificate this year and so are unable to sell as such. I noticed a fairly wide range of screen sizes in the mix, as small as 15 screen and as large as 18 screen. Be that as it may, I did not notice roast variance between the differently sized coffee beans. I picked out a few partial quakers in the 200 grams of coffee I roasted, which are easily spotted by their light tan color.
In terms of the floral characteristics we tend to associate with Guji coffee, the dry fragrance is on the mild side; especially considering the coming floral cup. It smells sweet, clean, and a pearl jasmine tea note is a bit understated. The wet aroma has more of a perfumed floral character, the steam of City roasts marked by strong jasmine and black tea accents, raw sugar and a honey note when breaking through the crust. First impressions on the brewed coffee are the blossoming floral flavors that are so much more present than the aroma lets on. The aroma in the cup shows aspects of fragrant Tuberose and star jasmine. Cup complexity is directly tied to roast level and sticking to the lighter end of the roasting spectrum (City roast level) helps to foster a perfumed and sweet cup character. A clear, simple syrup sweetness backs elegant top notes like Earl Grey, mace and a subtle fruited hard candy hint. Acidic impressions hold some citrus vibrance, though not so intense, and features of tannic black tea and lemon influence the flavor profile. When kept to City/City+ roast levels, Tome yields an intensely floral cup with convincing and refined sugar sweetness and soft fruited top notes.