This Tanzania Peaberry was sourced thru the Tanzania Hope Project.
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.