This Tanzania Peaberry was sourced thru the Tanzania Hope Project.

Acid- 7
Body- 8
Texture- 9 Dry powder and particulate, peppery.
Flavor- when ground sandalwood and Nag Champa insense, dry aromatic spices and tomato vine smells are present. Once wet the acid becomes semi-penetrating and is very aromatic. The insense character remains and a warm dry tree pollen emerges as well as a light grapefruit rind in the acid. Along with the grapefruit a tomato on the vine flavor works into the acid profile as well. Layers of spice and sugar make this a complex coffee in both flavor and texture. It's not gritty yet does have a dry powdered character to it. The interesting thing is the dry characteristics do not detract from the mouthfeel, it remains juicy and just teeters on the edge of citrus rindiness. An interesting coffee to try as a single origin espresso shot as well. The acid is ultra clean and mouthwatering allowing the spices to show even more.

Limited quantity available.

Views: 108


You need to be a member of Barista Exchange to add comments!

Join Barista Exchange

Barista Exchange Partners

Barista Exchange Friends

Keep Barista Exchange Free

Are you enjoying Barista Exchange? Is it helping you promote your business and helping you network in this great industry? Donate today to keep it free to all members. Supporters can join the "Supporters Group" with a donation. Thanks!

Clicky Web Analytics

© 2019   Created by Matt Milletto.   Powered by

Badges  |  Report an Issue  |  Terms of Service