Tanzanian coffees typically have a medium body and bright fruit-toned acidity with sweet, fruity-berry notes. This is a peaberry, a genetic mutation where only one seed (instead of two) is within the cherry making it noticeably sweeter and more flavorful.
Growing Altitude: 1,350 – 1,750 meters above sea level
Arabica Varietal: Bourbon, Kent
Harvest Period: October – December
Milling Process: Washed
Aroma: Fruit, Nutty
Body: Medium
Acidity: Medium
Flavor: Brown Sugar, Dried Fruit, Chocolate, Grape
Aroma: the overall smell of the coffee.
Body: The consistency or "mouthfeel". Best compared to milk.
Light = skim milk
Medium = 2% milk
Medium-heavy = whole milk
and Heavy = cream.
Acidity: The "tart-pop" flavor experience. Not to be confused with acid. It can range from simple and balanced to complex and bright.
Flavor: The overall taste of the coffee that includes aroma, body, and acidity, but also refers to the specific flavor characteristics of different growing regions and micro-climates.
Roast Level Medium: roasted coffees have no oil on the bean surfaces. They exhibit balanced flavor, aroma, and acidity. The flavor notes are best detected with this roast level.
Roast Level Full City: medium-dark roasts have a richer, darker color with some oil beginning to show on the surface of the beans. This roast has a heavy body in comparison with the medium roasts.