Description
At Elton Farm, high-quality Arabica coffee is produced alongside several other products, including macadamia nuts and avocado. Kent and Bourbon varieties are grown alongside these other plants, which provide shade alongside other indigenous trees. Over half of the 170 hectare farm is devoted to conservation; the facilities also serve as a collection point and washing station for coffees grown in the surrounding hills.
Elton farm is the heart of Lima. Including the Arabica coffee line and the avocado oil factory. 98 hectares of land are under cultivation, they use it as a demonstration plot and we have a large nursery for tree seedling production. They conserve 75 hectares as indigenous Tanzanian forest.
A very clean and traditional Tanzanian coffee. Washed processed AB, in this case AB stands for the screen size. Average sized beans versus AA which is large sized beans. More traceable beans being from a single estate, the bulk of Tanzanian beans are small holders centered around neighborhood processing centers, which makes them hard to track back to specific individuals or areas.
Tanzanian coffees are pretty similar to Rwanda, Burundi and Kenya coffees. This lot is a bit darker toned and milder than many of its Africans cousins.
Tasting Notes: A crisp, complex and clean cup of coffee. The cup presents the classic African tones nicely. A bit of lemony floral notes upfront giving the cup a nice sweet crispness at the lighter roast points, a small hint of a fruity overtone. Semi-sweet chocolate with spice notes balance the cup out, a bit on the herbal/tea side super light roasted but will develop into a plethora of tones as one pushes the roast towards medium or borderline dark, very full flavored coffee. Dark roasts themselves get real low acidity and fuller bodied, mainly chocolate like but the spicier accents will linger on the tongue. Smooth and rich, which is not often found in many dark roasts.
Roasting Notes: A very versatile coffee and easy to roast. We would avoid the cinnamon roast level (super light) but anything past that will be tasty. Lighter roasts will have some acidity but provide nice clean cups. Darker roasts work great, smooth, strong with chocolate, spice, smoke in the cup profile.
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