Tanzania Mandomashe AA

Coffee Roast Level: LightMedium

Bag Size: 12 Oz.

Elevation: 1600  MASL

Region: Mbozi Southern Highlands

Community: Mandomashe AMCOS

Process: 12Hr fermentation, washed, & sun-dried 

Varietals: Bourbon, Kent, KP423, N39

Tasting Notes: Red Plum, Caramel, & Poached Pear

Producer Info: Mandomashe is a farmer group in the southern highlands of Tanzania, Mbozi district, serving four producer villages of Mandenga, Ndola, Mafumbo and Sheya (the first syllable of each village combines to create the group name). With over 150 member farmers and 150 non-members contributing cherry to the washing station (known locally as a CPU) at Mafumbo village, the group produces 20 to 50 tons of parchment per season. Bourbon, Kent, and hybrid varieties from Tanzania Coffee Research Institute are grown at an average elevation of 1600 masl. 

Description: Very rarely do we come across a Tanzanian coffee that we really enjoy, but this one is an exception. The nose is a very intense combination of pear, brown butter, and plum. On the front end, you pick up on notes of dried mango, rose, and a hint of caramel. The body is medium smooth, accompanied by a creamy mouthfeel with notes of cherry and cream, with acidity that becomes more prevalent as it cools. The finish is very smooth, and has a lingering note of praline and stone fruit.

Espresso Notes: Recipe: 18g of coffee into 36g of espresso output. Approx. 25-30 second extraction. (Mahlkonig K30 grinder and Faema E-Nova A1 Espresso machine)
Bright! Sweet! This espresso is like a lemonade of your favorite hard candy. Juicy like a watermelon but a really pleasant tartness and acidity reminiscent of a ruby grapefruit. The medium body brightness continues into a finish that's spicy like cinnamon gummies.
Recommended: Try something a little different with this guy like the bumblebee (2 parts OJ to 1 part espresso). A wonderful way to elevate the bumblebee is by adding sparkling water and a splash of aperol!
Ingredients: 100% Arabica Coffee