DESCRIPTION: Sauvignon Blanc, cranberry, cola, and orange zest
REGION: Ululu, Idiwili, Mafumbo, and Illomba villages
ALTITUDE: 1,790 m
VARIETY: Bourbon, N39, KT 423
Tanzanian coffee may not have garnered as much attention as fellow African countries like Kenya and Ethiopia, but there is plenty of stellar coffee to be had from its producers. Despite its fame for the prevalence of large peaberry lots — a natural mutation that produces smaller beans — there are interesting microlots all over the country. Most Tanzanian farms are quite small, and as interest in more traceable sourcing has increased, washing stations have begun sorting out smaller lots from their contributing farms.
This lot is one of those, and comes to us from the Umoja Ululu station, which serves 250 smallholders in four neighboring villages. The leader of the station, a local village, focuses on a relationship of trust and togetherness with producers (Umoja, in fact, means “together”). Producers deliver cherry to the station, where they are depulped, sorted in washing channels, and soaked for 24-48 hours. Coffees are then washed, followed by two weeks of drying. The end cup is delicious, and distinctly Tanzanian for its winey, earthy and deep fruit character.