THIS COFFEE HAS SOLD OUT. A cup with brooding sweetness, raw sugar flavors balancing Baker's cocoa tones. Peach tea and mild citrus accent the cup, and Full City develops a rich cacao bar flavor. City to Full City.
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This coffee from Masangula washing station, or "CPU" (coffee processing unit), is located in the southern highlands of Mbeya in western Tanzania. Iwezya, Isende, Iyula, and others, these are the names of Farmer Business Groups (FBG), essentially cooperative efforts by smallholder coffee farmers to pool resources, processing and marketing of their crop. In a place like Tanzania, where small holders may only produce a few bags of coffee, FBG's give farmer members the opportunity to combine lots together, which in this case, affords them the resource of processing coffees on big machinery rather than by hand - a tedious task that would be necessary for processing small amounts of coffee. The stations sit at around 1620 meters above sea level and coffee is grown up to 2000 meters, with farms planted mainly in Bourbon and Typica cultivars.
A heady mix of praline nut and fruit jam (to a lesser extent), are displayed in the ground coffee of City+ roasts, and Full City pulls out rustic cocoa bar smells as well. The wet grounds build intense burned sugar sweetness, with berry, peach, and pipe tobacco accents lifted off the break. The cup shows fruit and grain flavors when hot, and surprisingly architectural acidity around which this unique Tanzania cup profile is constructed. The base flavors of City and CIty+ roasts are of unrefined sugar sweetness, balancing out a Baker's cocoa-like core coffee bittering tone. Peach tea and very mild citrus tones come through as the coffee cools in temperature a bit. Darker roasts are quite different, toning down fruited tones, traded in for flavors of high % cacao bar. This is a medium-bodied cup, and our preferred roasts were in the light to middle roast range, sans 2nd snaps.