Tanzania Shiwanda Estate Peaberry

Green tea sweetened with table sugar, Sencha, muted tropical fruit notes, and jasmine pearl accent in the finish. Deeper roasting adds a syrupy dark cocoa flavor, and boost body significantly. City to Full City.
Out of stock
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate No
Region Africa
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Arrival date Jan 24 2017
Lot size 14bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Cultivar Detail Bourbon
Grade Peaberry
Appearance .2 d/300gr, 15 PB screen
Roast Recommendations City to Full City makes for a complex cup
Weight 1 LB
Shiwanda Estate is located in the Mbozi District of Southwestern Tanzania, an older estate that saw a resurgence in coffee production in the late 90's. The estate is roughly 500 hectares of land, and 150 planted in coffee. The estate is planted in mostly Bourbon types, and the altitude reaches as high as 2000 meters. Shiwanda Estate won 2nd place in the Tanzania taste of harvest in 2007. This is the peaberry outturn (we also bought the large AA bean size, which we'll be adding soon), the small 15 screen size round beans that develop when one of the two seed embryos dies. The other receives all the nutrition, and instead of growing with one rounded side, and one flat side (the side that faces it's cohabitant), it forms into a small, and dense round bean. Peaberries are often thought to have a higher sugar content, and are often more fruit forward than their flat bean counterparts. This is definitely a dense coffee bean, and can take the heat in the roaster (great option for those roasting on poppers, where there is only one heat setting = hot!). If you're roasting light, you[ll notice some of the beans won't shed their chaff. They look like quaker beans at first glance, but most of the pale yellow coloring is just the chaff layer that is easily removed by agitating and blowing over the beans (or just leave them in place...that's what we did).
At City roast level, the dry fragrance of Shiwanda has a Baklavah smell, that honey sweet pastry dough, with toasted nut and rosewater. A shade darker producers more of a dried fruit and dark cocoa combination, like chocolate dried plum, with green herbal accents. The latter is expressed in the wet aroma as Earl Grey smell, a sort of Bergamot oil accent, and is accompanied by dark toffee sweetness. Tea notes flourish in both our light and dark roasts, a flavor of green tea sweetened with table sugar, sencha, and more. If you can let the cup cool a bit, you'll be rewarded with muted tropical fruit notes, and a subtle jasmine pearl accent the finish. Full City gives a similar cup impression, but with a dense dark coca flavor that ties it all together. Body is impressive, as is the complexity at a wide range of roasts.