This coffee is from the Burka Estate, located on the slopes of Mt. Kilimanjaro in the Northern part of Tanzania up by Kenya. The estate and region both are among the highest reputation in the country for growing coffee. These large AA sized beans have been sorted out from the rest of the crop.
This bean likes high high heat, especially for the first half of the roast. Slow it way down once you get close to starting the first cracks. If you've roasted a Kenya before, this will follow the same profile as a Kenya. A good exit point for Tanzania is right around 405 degrees bean temperature, maybe 20 seconds past the end of the first cracks. This will give you the sweetest cup. There's some complexity here -- peach, grapefruit, nice acidity, lots of sweetness.
US Arrival January 2021
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