This Tanzania is grown down in the Southwest corner of the country bordering Zambia. Shilanga is both a village where they process the coffee, and the name of the co-op of coffee farmers (roughly 200 farmers). They use the fully-washed process for all of their coffee.
This year's coffee was very impressive. When we roast it like a Kenya (just 20 seconds out of the 1st cracks), we get a sweet, complex coffee that smells like an Ethiopia with strong fruit aromatics, and tastes fruity and full bodied with a crisp acidity. Peach (grapefruit if its a few degrees lighter, with some lemon), wine-like brown sugar, green tea, juicy. It is almost a Kenya, but maybe sweeter and not as acidic and not as winey.
As you approach 2nd cracks, the acidity tames out and the complexity is simplified, but you have a medium roast coffee with creamier body and a fruity aftertaste. You really can't go wrong. As a French Roast, you find that it holds up really well -- much the way that a french roasted Kenya would -- and obviously you lose the nuances and acidity of the the lighter roasts, but it makes for a sweet and exotically aromatic french roast.
The coffee came into the US in February 2020