Fully Washed Process ∙ Medium Roast
Sugary and tart with molasses, cocoa and savory flavors
Grown at 1200 Meters Above Sea Level (MASL)
Each month I get the pleasure of choosing a new single origin coffee to purchase and roast for our Origin Select project. While we always carry a standard selection of single origins representing some of our favorite growing regions, this gives us the opportunity to highlight some exceptional beans on a seasonal basis that we might otherwise have missed out on!
Our Origin Select coffee this month is a blend of peaberries from smallholder farmers in Tanzania's Kilimanjaro region. Tanzanian coffees are grown on the slopes of Mount Kilimanjaro, under the shade of banana trees--truly exotic! Located just below the Equator and directly south of Kenya, it is one of the 10 countries with the most international borders in the world, being bordered by 8 different countries (and the Indian Ocean to the east.)
In this region, producers harvest and process coffees on their farms using small hand pulpers. During the harvest season, only the ripe cherries are selected for sorting and processing. They are promptly depulped and soaked in clean water for an average of 72 hours before being washed and placed on raised beds for an average of 9-12 days. Once the coffee is fully dried, it is stored in bags inside until it is delivered to the Uru North warehouse where it is cupped and blended into appropriate lots.
Our roasting team decided on a medium roast to bring forward the molasses and cocoa notes, while still leaving room for the delicate soft, floral profiles almost reminiscent of an Ethiopian coffee. There are delightfully spicy and savory flavors in the finish that really round out this roast. We hope you enjoy!