In 2015, when we first began roasting, we sourced a lovely, zingy Tanzanian bean and we're back for more. This time it's a fully washed Kent varietal, with a typically complex flavour that has rich toffee, blackcurrant and chocolate notes. Truly exceptional, from the fruitiness of the raw green bean to the florid odours of the finished, roasted coffee. You gotta love it.
For more information on this coffee, venure into the "Nerd Zone" tab above
We love pour-over brew method to highlight the subtleties of this gorgeous African coffee. Perfect for Aeropress / Chemex / V60 or Softbrew.
Producer: Karatu Coffee Estate Region: Manyara Farm Size: 230 Ha. Processing: Fully Washed Grade: AA Screen Size: 17-18 Growing Altitude: 1,600 - 1,800 masl Soil: Sandy Lomy soil Varietal: Kent Harvest: August - November
Cup Profile: Toffee, Chocolate, blackcurrant
The Producers Karatu Estate in the foothills of Mount Mbeya, is one of the oldest estates in Mbeya. It was started by German settlers in 1971.
The Art of Production Ripe coffee cherries are de-pulped and then fermented for 3-4 days. The coffee is then washed and dried on raised African beds for 14-16 days depending on ambient conditions. The parchment coffee is constantly turned during the drying process to ensure consistency and covered at night and during the hottest part of the day to protect the coffee from damage.The coffee is then bagged after drying and stored in cool store room for reconditioning. As they accumulate more volumes to be delivered to the dry mill for secondary processing (hulling, grading, handpicking) and bagged in GrainPro for export.
The Region The farm lies on the slopes of the Ngorongoro crater. Wild animals such as elephants frequent the farm, adding natural fertilisation to the land and creating a harmonious ecosystem which supports the wildlife