Description
Tanzania Ngorongoro Finagro Plantations Gaia Estate – Peaberry
This peaberry comes from Gaia Farm, a 620-hectare family estate sitting on the rim of the Ngorongoro Crater in northern Tanzania (1,650–1,800 m). Siblings Neel and Kavita Vohora—third-generation growers of Indian heritage—oversee everything, supported by about 50 full-time staff. Volcanic-loam soils, crater breezes, and shade trees create the perfect home for peaberries of Kent, Bourbon, SL-28, Batian and Ruiru-11, packing extra sweetness and density in every little bean.
Gaia Farm isn’t your average estate. It lies within the Ngorongoro Conservation Area—the largest intact volcanic caldera in Africa and a UNESCO World Heritage Site—where wildlife roams free and the farm itself acts as a living buffer against habitat loss. Neel experiments with new processing styles while Kavita, a licensed Q-grader, runs the dry mill and cups every lot before export. After a fully washed fermentation, these peaberries are hand-picked and dried on raised beds under shade nets for about 7–10 days, then finished on patios until they hit roughly 11 % moisture. Every peaberry is single-seeded, so you get a really focused flavor in each cup.
Tasting Notes:Bright candied orange peel and guava start things off, leading into juicy cantaloupe and a hint of green grape. Mid-cup you’ll notice soft floral notes, all wrapped up in a smooth caramel finish with a touch of spice. The body plays well with crema, and the lively acidity gives it a playful twist on a classic Tanzanian peaberry.
Roasting Notes:These beans roast cleanly but carry a punch. Let first crack finish completely, then add 20–40 s of development to build body without scorching the sugars. A light–medium roast brings out the fruit and floral highlights; push into medium–dark for caramelized sugar and spice, watching for that gentle sheen on the surface as your cue. Rest the beans 3–5 days post-roast for the best balance of sweetness and acidity.
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