The Flavour Profile
This medium dark roast boasts notes of stone fruit, orange cherry, and oak, finishing with a subtle touch of sweetness and acidity. With a medium to full body, it's ideal for all types of extractions.
The Little Details
This coffee comes from Hezya Agricultural Marketing Cooperative Society Farm, in a town called MboziDistrictn Songwe region in Tanzania. It's grown 1590 to 1671 meters above sea level and are fully washed and sun dried on African beds. It's drawn from N92, N39, compact, Kent varietal coffee beans.
About the Process
During the harvest, after each producer picks the coffee at peak ripeness, the coffee is either processed at home or at the Heyza wet mill. If producers are processing at home, they will use hand pulpers to remove the external cherry from the seed. The beans are then fermented in plastic tanks of water for 72 hours, depending on the temperature. The coffee is then evenly dispersed on raised beds to dry in the open sun for 9 -10 days. Once complete, the dried coffee is delivered to the mill to be hulled and prepared for export.