Tanzania Finagro Estate Espresso

Description This Tanzania AA lot is grown at Finagro Estate in the Karatu District, on the outer slopes of the Ngorongoro caldera. Volcanic loam, elevations of 1,600 to 1,800 masl and carefully separated coffee varieties contribute to its concentrated sweetness and clarity. After a brief fermentation in cherry, the coffee is depulped, fermented for 36 to 72 hours, shade dried for three days and finished in full sun. Roasted as a medium light espresso, the cup opens with ripe peach and vanilla, followed by sweet citrus acidity and a gentle black tea finish. The result is a clean, balanced espresso with medium body and lingering sweetness. As a medium-light filter roast, Jigesa offers notes of jasmine, lemon and white honey, with bright acidity, delicate body and a clean, lingering finish.