This coffee is from the Lyamungu Estate, located on the slopes of Mt. Kilimanjaro. It is a high-altitude coffee, grown organically. The estate and region both are among the highest repute in the country for growing coffee. The estate grows more tea than coffee, and is owned by the Mufindi Tea Company, employing 3500 people and known for practicing social and environmental responsibility. The lead coffee farmer came from Colombia, bringing his coffee experience to Africa.
This is a coffee that has good sweetness and complexity, but the particular flavor profile isn't one that I personally find exciting. I typically roast it light, 405-410 degrees, about 45 seconds past the end of the 1st cracks, and I'm getting savory notes of tomato, with apple sweetness, caramel, and citrus. However, you can roast it dark to get a sweet french roast, and that's a pretty intriguing mug of coffee when you do that.
US Arrival April 2023
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