Tanzania Ruvuma Peaberry

Description

This coffee is sourced from family-owned farms organized around Soochak Bush and Tropex, two companies that began collaborating in 1999 to improve coffee production in the Mbinga district of Tanzania. The Mbinga district is located in the southwestern corner of the Ruvuma region and shares a border with Mozambique and Lake Nyasa (also called Lake Malawi), one of the African Great Lakes known for its rich diversity of wildlife.

Soochak Bush and Tropex provide critical support to the small producers, including the operation of a dry mill and logistics to transport and export coffee from the port city of Dar es Salaam, which is more than 1000 kilometers from the Mbinga district. To ensure improved post-harvest processing, Soochak Bush and Tropex have rehabilitated 8 existing wet mills, built 13 new centralized wet mills, and another 8 micro-wet mills.

Cherries are hand sorted, soaked so floaters can be removed, depulped, fermented for 2 to 3 days, washed in channels, dried on raised beds, and then sorted again at the dry mill. Farmers are paid for parchment during the harvest and paid a share of profits after export.

Tasting Notes: Best at the fuller roast points for those strong coffee fans or those who like to corrupt the coffee with a splash of milk or cream. Rich and chocolaty with some nice spice notes, Tanz coffee is always high on our go to list for stronger chocolaty darker roast coffees. Fuller bodied, semi-sweet, low acidity, smooth, works great for classic dark roast espresso or daily drinking semi-exotic dark roast.

Roasting Notes: Strong medium to dark roasts are preferred and let the cup shine. This is a more rustic terroir example of a Tanz PB, will roast a bit two toned being an aggregate coffee but should not cause any difficulties. We found a quicker roast accentuates some of the sweeter tone and crispness which was a good thing.