Malt and grain notes are balaced by rustic palm sugar sweetness at City+, with savory roasted barley, green tea, and an interesting pumpernickel note in the finish. Chocolatey bittersweet with darker roasting. City+ to Full City. Good for 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)|
|Appearance||.4 d/300gr, 15+ Screen|
|Roast Recommendations||City+ to Full City|
|Recommended for Espresso||Yes|
This coffee from Nonde washing station, or "CPU" (coffee processing unit), is located in the Mbozi disctrict, near 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. Nonde sits at 1800 meters above sea level and coffee is grown up to 2000 meters, with farms typically planted in Bourbon and Typica cultivars.
Nonde has smells of dried fruit, malty sweetness, and savory toasted grain in the dry fragrance. The wet aroma builds a sweet cooked sugar smell in the steam, along with background bittersweetness. Malt and grain notes sensed up front come through in the cup as well, and it's City+ where a level of sweetness is developed that pulls it all together. Flavors of roasted barley and palm sugar come through, as well as an interesting pumpernickel note in the finish. A green tea accent marks the cup, and helps establish subtle brightness. Full City roasts are much more bittersweet, but still manage to produce toasted grain flavor notes, especially in the finish. Dark roasts function well as bittersweet espresso.