Complex at a wide roast range: syrupy sweet, notes of blackberry, red grape, and rhubarb cooked with sugar, mouthcleansing acidity that's like hibiscus flower tea. City to Full City+. Good for espresso.
|Processing||Wet Process (Washed)|
|Drying Method||Patio Sun-Dried|
|Bag size||60 KG|
|Appearance||.6 d/300gr, 17-19 Screen; a few partial quakers, and shell beans|
|Roast Recommendations||City to Full City+|
Tarime is a the capital town of a unique coffee growing area in Tanzania's North Mara district. What makes it unique is the distance of Mara from the other well-known coffee areas around Mount Kilimanjaro and Arusha, as well as the Southern areas of Mbinga and Mbeya. Tarime is between the Maasai Mara National Reserve and Lake Victoria. I knew that the area of Lake Victoria had coffee, but of the robusta species, and from the other side of Victoria near Bukoba. Tarime has a handicap because it is over 1200 km by road to the port at Dar Es Salaam, making for high transport costs over hot, dusty roads. But more remarkable than location is how clean and fresh this coffee tastes: With all the logistics challenges to ship coffee from Dar in general, and Tarime in particular, this is a brilliant arrival! A large bean, AA screen size, this lot is a bit more brilliance in acidic impression than the peaberry, which is a bit more fruit forward. Together they present a unique pairing, showing how different coffee from the same process batch can have distinct flavor profiles.
The cup shows clean raw sugar sweetness, complex tea notes, and with herbaceous accents that weave in and out of the profile. The dry fragrance of City and City+ roasts have aspects of dried berries, with big whiffs of brown sugar, and baking spice to a lesser degree. Adding hot water, a smell of fruit reduction emerges, with muscovado-like sugar undercurrent, and a black tea note is released in the steam. I found that this coffee functions well as a pour over in both City and Full City roasts, and I imagine the sweet and bittering tones to pull through well on up to 2nd crack. My City roast had syrupy sweetness, revealing layers of unrefined sugars as the cup cools in temp, along with a complex mix of fruited notes: blackberry, red grape, and rhubarb cooked with sugar. Like the coffees from neighboring Kenya, Tanzanian coffee can have mouthcleansing acidity, and this Tarime lot does not disappoint. A tartness builds as the temperature dips, and along with a flavor of hibiscus flower tea, presents tart, tea-like impressions in flavor and brightness. Full City roasts have a flavor of 70% or more cacao bar, with a spiced grape juice note, and rue-like herbal aroma filling out the finish. Mara Tarime AA is a big-bodied cup, which matched with the aforementioned profile, lends to decident chocolate flavors. This is a great dual-purpose coffee, working well as both brewed coffee and single origin espresso.