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E&Js Coffee Tanzania Light Roast

Regular price $19.49 USD
Regular price Sale price $19.49 USD
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E&Js Coffee Presents:

Tanzania Single-Origin Light Roast Coffee

One of E&Js "favorite flavor profiles"

Tanzania Single-Origin 12oz. Specialty Light Roast

  • Single-Origin, Direct-Trade (Farmer-Friendly)
  • Tanzania Mbinga Light Roast
  • Region: Mbinga District, South Tanzania
  • Harvested: Summer
  • Altitude: 1520 to 1680 meters above sea level (masl)
  • Process: Washed
  • Flavor Profile: Fruity Body with Blackberry, Cedar Notes, Touch of Caramel and Molasses Sweetness
  • Bright Finish, Not Bitter; Low Level Citric Acidity
  • Offered as:
    • Whole Beans
    • Ground Medium
  • Orders are roasted fresh per customer and shipped Wednesdays, Thursdays, and Fridays.
  • Shipping Included

Tanzania is an East African country that produces some of the most iconic, unique, sweetest coffee crops known in specialty coffee. Interestingly enough, Japan imports the most Tanzanian coffee of any country, with Italy and the U.S. as runner-ups. Tanzania is bordered by other amazing coffee-producing countries including Kenya, Burundi, Rwanda, and Mozambique, for examples. East African coffees are known to reflect fruity, naturally sweet, full-bodied coffees with complex flavor profiles.

In 2018, the government made a progressive decision to structurally organize the largely small-producer, small-lot coffee farms throughout the country. As a result, farmers are now grouping into what are called Agricultural Marketing Cooperative Societies (AMCOS). The goal of organizing into AMCOS is to benefit the small farmer producers by stabilizing and standardizing their coffee processing to an extent, organizing their efforts to grow Tanzania’s export economy.

The “wet” process means that before the coffee cherry pit (unprocessed bean) is dried to remove the skin/parchment, the coffee cherry is depulped to an extent, after which the remnant is placed into water to ferment, which breaks down mucilage (water, proteins, sugars, pectates, and ash) leftover from the pulp. There is a balancing act in fermentation, as too little will not bring out the qualities of the coffee crop, but too much time spent in the water can actually damage those potential flavor notes and the acidity that comes with fruity profiles. Small farmers can make use of both natural (sunlight) or mechanical methods of drying the fermented, “green” coffee before it is sorted and shipped out to exporters or, in our case, direct to the roaster to roast for you!

 Questions? DM @eandjscoffee.

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