Tanzanian BCT Select Peaberry

Burman Coffee Traders

Details

Origin

Tanzania

Process

Washed

Roast Suitability

Description

Tanzania BCT Select Peaberry is sourced from a group of 235 family-owned farms located in the Mbozi district within the Songwe region of Tanzania. Producers harvest and deliver cherry to a centralized processing station where the coffee is depulped, fermented, washed and dried. The aggregate processing stations have been established in the last three years to provide producers with a centrally located processing facility that can process coffee more consistently and ensure better quality, which then results in better prices from the international market and more money funneling down to the small holder farmers. Part of what makes Tanzania coffee so good is the processing is still done the old way, by hand. While most washed processed these days use mechanical machines to remove the fruit instantly. These are put through an old world washed processing which includes hitting a fermentation to loosen and remove the fruit. Depulped the same day they’re harvested, then fermented in cement tanks for anywhere from 24–72 hours to get the fruit off. They are then washed clean of mucilage and sorted through water channels before being spread on raised beds to dry, or dried in mechanical driers (if weather is bad). Sometimes they are given a 8–12-hour post-washing soak before they are dried, which is classically what made Kenyan coffee so famous (double washing) but is seldomly used these days. Tasting Notes: Tanzanian peaberry is always high on our list for darker roast beans: rich and chocolaty cups with robust and unique spice notes. This one being fresh as can be works pretty well from light to dark, if too light it can get a little grassy/herbal, but a clean and balanced cup with just a little development past first crack, a city+ roast they would call it. Retains its cleanliness into the darker roast points. Lighter roasts are going to be more acidic, not quite like a Kenya but a pretty clear citric edge balancing with a little hint of chocolate. Hit the roast right and