Tanzania Igale - Hints of butter caramel, brown sugar, red fruit, papaya. This variety has a gentle body and balanced acidity.
Full name: Brazil Agata Sebastiao Serri Natural
Roast level: Full City / Medium-Dark
Region: Songwe, Mbozi District
Variety: Bourbon derivatives
Drying Process: Sun dried on raised beds (7 to 14 days)
Altitude: 1700 - 1800 masl
Regional and Producer
This coffee comes from the Igale AMCOS (the local term for a cooperative, abbreviated from Agricultural Marketing Cooperative Society) in the Mbozi district of Songwe. Specifically, 443 producers from the villages of Idiwili, Ilomba, Iyula, Idunda, Ipyana and Igale contributed cherry.
During the harvest, farmers delivered cherry between 4 and 7 p.m. The pulper was usually turned on around 6 p.m. and would run until around 9 p.m. After being pulped, the parchment was graded into P1, P2, P3, P lights and pods in the washing channels. The P1 and P2 were then fermented for 24 to 48 hours before being washed.
The beans then went into tanks to soak for 8 to 12 hours and finally were dried on raised beds for 7 to 14 days.
A note about freshness
To increase shelf life and preserve freshness, it is best to buy the beans whole and grind them at home. That said, we understand that not everyone has a coffee grinder at home. Select the type of grind for the way you normally prepare your coffee. Not sure? Check out our handy chart.
This coffee will begin to hit its peak flavour around 4-6 days AFTER the roast date.