We have some scheduled site maintenance to take care of, so our shopping cart will be down for about an hour starting at 6am PST on Wed. 10/17. You can still window shop...you just won't be able to buy anything until around 7am. Sorry for the trouble and thanks for your patience.
Coffees from South Tanzania have a few advantages that result often in better cup quality. It might not be romantic to list "transportation" alongside "terroir" as major factors in cup quality, but indeed it is. With coffee, it matters little loamy the soild was, not high the elevation of the farm, how ripe the cherry was when harvested, how carefully it was wet-milled, if it gets packed in a container that gets steamed for a couple weeks in a humid port city. Typically, Tanzania pebearry lots were from the northern districts near Kenya actually have a shorter trip to port in Dar Es Salaam, but somehow suffer so much more in the process. Southern district coffees from Ruvuma province, collected and milled in cities of Songea and Nyamtimbo face a longer trip but miraculously survive it better. The key might be logistics, or the fact the coffees are better treated in drying, and in particular the rest period when coffee remains in it's parchment shell for 30-60 days before being hulled, sorted, measured for density, and bagged for export. This period is crucial to allow moisture to be distributed evenly in the coffee, to achieve physical stability in the green seed. For this decaf lot, surviving the trip is just the first challenge. Once here, it is sent down to the water process plant in Mexico to remove the caffeine using the non-chemical, water filtration method. While this (and all) decaf methods are traumatic to the coffee, and to the final cup quality, a few survive it like champs. This Tanzania PB Nyamtimbo Ruvuma is one of them. The acidity (the bright, effervescent, lively quality in the cup) comes through as if it had never been decaffeinated, even more so than some of our recent excellent Kenya decafs. The dry grounds has a lightly fruited cherry scent, while the wet aroma has a light molasses and caramel sweetness. (Molasses sweetness is often a product of the decaf method). The cup has a fruited, flame grape sweet flavor, turning to gingerbread in the aftertaste. It has fairly light body overall, and quite a sustained aftertaste.