Tanzania Karatu Estate
Grapefruit, Molasses, Cocoa
From Our Cupping Lab:
We found this cup to boast a rich and full body pleasantly cut with a juicy citrus acidity. Around the table we were getting tones of lime, bergamot, grapefruit, and green apple, ultimately we found grapefruit to persist more significantly than the rest. All the while accompanied by rich complex molasses. The cup finished with a warming tone of cocoa. Excellent for the coming holiday season.
From Our Importer: Olam Specialty Coffee
The farming area is covered with dark volcanic soil and the area experiences moderate bimodal rainfall of about 700 - 800 mm p.a. with temperatures ranging between 19 - 27 degrees Celsius. The long rains fall between March-May while the short rains come between October and December.
The area experiences a long mono-annual production cycle with harvesting from August - January. The main variety is the traditional N39 accounting for over 99% of all the coffee grown. Karatu coffee estate applies both dry and wet processing methods. Dry processing - The berries are picked when red ripe and gently sun dried for top quality naturals. This forms around 5% of the farm production. Wet processing – Red rip cherries are timely pulped, fermented, washed and gently sun dried on raised drying table.