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. These are the large AA flatbeans that have been sorted out and sold at a premium.
This is a coffee that I typically use in blending, to sweeten any other coffee. While it is okay on its own, it tends to be somewhat boring, without any particular attribute that stands out as enjoyable. However, it is a stellar blender, adding sweetness to Indonesians, Africans, or Central Americans, without masking the origin features of the other coffee bean. Other than being sweet, it does have hints of citrus and grape. It's less complex than the peaberry, but it's much easier to roast! I typically roast it light, 405-410 degrees, about 45 seconds past the end of the 1st cracks. However, you can roast it dark to get a sweet french roast.
US Arrival January 2019