TRADITIONAL

Nº 263 Tanzania Korong

Country: Tanzania
Process: Washed
Grown / Region: Mbozi, Mbeya & Mbinga
Altitude: 1600m - 1900m
Varietals: Blue Mountain , Bourbon, SL28, Typica
Producers: Smallholders
Tasting Notes: Prune, Black Tea, Treacle
Roast Level: Dark 5/5



Farm Notes:

Tanzanian coffee has historically been somewhat of an underdog when it comes to East African coffees - but this coffee really is an exception. There is a bright sparkling acidity that is well balanced by lots of juicy fruit flavour and a more delicate tea-like finish.

Korongo is a regional blend from the Southern Highlands of Tanzania. It contains Blue Mountain, Bourbon, SL28, and Typica varietals from washing stations across the Mbozi, Mbeya, & Mbinga regions.

Coffee cherries are hand-harvested, pulped, then put through a washed process fermentation before being dried on raised beds for 14-20 days.

Korongo, meaning flamingo in Swahili, is our latest offering from Tanzania. It’s a showcase of 84+ scoring coffees from regions in the Tanzanian Southern Highlands.

Korongo stood out to us by displaying a clean vibrant acidity alongside a pleasant sweetness and body/mouthfeel. It’s an excellent display of Tanzania’s increasing prominence in the specialty market!


DISCOVERY

Nº 265 Guatemala Nueva Era

Country: Guatemala
Process: Natural
Grown / Region: Fraijanes
Altitude: 1000m - 1080m
Varietals: Catuai, Marsellesa, Pache, Sarchimor (or Mixed)
Producers: Jamie Sanchez & family
Tasting Notes: Blackberry, Hibiscus, Cocoa
Roast Level: Medium 3/5

Farm Notes:

Finca Toloche is part of a co-operative of 32 members who encourage enducation in coffee production and agronomy within the local community. All members receive advanced payments for their coffeess during the harvest season (when pickers need to be paid), followed by a secondary payment upon delivery of the coffee. This creates a more structured and manageable cash flow for producers, which can be especially beneficial during times of increased market volatility.

This coffee is processed using the natural method. Freshly picked coffee cherries are dried for just 10 -12 days at the lower altitudes of 1000m above sea level. In the later 5 - 7 days they are raked and turned regularly to encourage even drying.

Meet Nueva Era, a standout coffee from Finca Toloche in Guatemala’s oldest coffee-growing region, Fraijanes. The potassium-rich soils here give the coffee its full body and unique character.
 
Naturally processed, it’s fruit-forward but beautifully balanced. If you’re new to natural coffees, this is a great one to start with—packed with flavour and easy to enjoy.

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