Tanzania -Songe - Mbozi - Peaberry
Variety: Bourbon varietals, N 39, KT 423
- Green Apple
- Cane Sugar
This Tanzanian selection comes from the Umoja Ululu AMCOS, a group of around 252 smallholder producers from the villages of Ululu, Idiwili, Mafumbo, and Ilomba. Farmers in the area typically deliver their cherry in the afternoons, and the coffee is depulped immediately and sorted using density channels. The seeds are fermented for 24–48 hours, then washed clean. The coffees are soaked for 8–12 hours before being dried on tables for 8–14 days.
*Our preferred brewing method for this coffee is Chemex with a 1:12.5 coffee to water ratio