Aroma of roasted barley and Assam tea, with an underlying simple syrup sweetness, and baking spice top notes. Flavors of darker roasts run the range of chocolate liqueur to licorice root. City+ to Full City+.
"Iyula" is the name of the coffee washing station, or "CPU" (coffee processing unit) located in the town of Iyula. Like the Isende coffee we also have listed on our website, Iyula is a Farmer Business Group (FBG), essentially a cooperative effort 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 station sits in the Mbeya highlands, around 1750 meters and coffee is grown up to 2000 meters.
This peaberry outturn of Iyula is loaded with tea smells in lighter roast levels, City+ boasting delicate herbal infusions and a nice base caramel sweetness. There's a bread/grain note too that mixes well with a touch of clove spice, echoed in the aromatics. Brewing a City+ roast yields roasted barley flavors which settle in nicely against Assam tea and underlying simple syrup sweetness. Baking spiced top notes dot the outer reaches of the cup, adding a layer of complexity to the cooling cup. Taking the roast a shade darker develops a chocolate liqueur flavors that fades to cacao nib and licorice notes in the finish. I actually brewed a 50/50 melange of City+ and Full City and had fantastic results, a depth found that I think exceeded brews of either roast level on its own.