Tanzania - Mbewe

Tasting Notes: Notes of Apple Cobbler, Light Brown Sugar, Golden Raisin A Tanzanian Coffee Reminiscent of Apple Cobbler Longform Taste Description: The opening notes of this coffee are that of a malic, apple, acidity along with notes of bright grape. Sweet grain and light brown sugar sweetness join the mix to give the impression of golden raisin. Hints of dried fig and baking spice create a flavor experience somewhat akin to an apple cobbler. Producer Notes: This coffee was produced by 166 farmers of Mbewe Collective. The collective was founded in 2018 with the purpose of constructing and operating a mill that was more centrally located to the member’s farms. This batch of Mbewe’s coffee was fully washed and then fermented for between 24 and 36 hours before being slowly dried on raised beds over a period of one to two weeks. Mbewe is composed entirely of the Bourbon and N39 varieties. N39 is an older descendant of Bourbon that was developed by the Tanzania Coffee Research Institute in the 1930’s. The variety produces top quality cup qualities, is more resistant to coffee berry disease and adverse temperatures, and is therefore grown widely in Tanzania. Brew Notes: This coffee benefits from moderate brew water and lower brew ratios. We recommend water around 200°F in a 1:15 or 1:16 ratio. Coffee Details: Varieties: Bourbon, N39 Processing Method: Fermented Washed, Dried On Raised Beds Producer: Smallholder Farmers of AMCOS Altitude: 5300–5900’