City+ and Full City bolster sweetness, fruited accent notes are introduced as well. Licorice root, dark chocolate, chopped date, and brown sugar. City+ to Full City+. Good espresso.
|Processing||Wet Process (Washed)|
|Drying Method||Patio Sun-dried|
|Arrival date||April 2018 Arrival|
|Bag size||60 KG|
|Cultivar Detail||Arusha, Bourbon, N-39 (Nylon), Typica|
|Appearance||.4 d/300gr, 15-19 Screen|
|Roast Recommendations||City+ to Full City+; dark roasts really wake this coffee up!|
|Recommended for Espresso||Yes|
This coffee from Isuto washing station, or "CPU" (coffee processing unit), is located in the southern highlands of Mbeya in western Tanzania. Masangula, 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 1800 meters above sea level and coffee is grown up to 2000 meters, with farms planted mainly in Bourbon and Typica cultivars.
The sweet smells of Isuto have an interesting savory quality that reminds me of bbq sauce in a way. I guess that means I'm picking up on brown sugar and tomato, which sounds a little odd, but I assure you it smells very much like coffee too! I roasted to three different levels, and was least enthusiastic about my very lightest roast. I have to say, Isuto has impressive body at all levels, near the weight of milk (really!). But City+ and Full City are where sweetness is bolstered, and some fruited accent notes are introduced as well. Licorice root, dark chocolate, chopped date, and a return to that bbq aroma sensed up front though much more subdued in flavor. Isuto is a good option for espresso, due in part to body and chocolate aspects, but also because of the mild acidity level, a characteristic that sets it apart from our other Tanzanian coffees.