The soils the independent farmers and small holders work are rich in volcanic materials and the coffee's are noted for bringing an acidic fruity flavour to the table.
The other aspect of the project is that they have built a central facility for processing and grading who's services are included as part of the price that is paid. In the past the farmers would have had to do the processing themselves or pay for it. With this project the farmers make greater profits and the coffee buyers are ensured higher graded and well processed coffees.
The premium the projects pays allows the farmers to concentrate on growing the best crop they can and not worrying about other aspects and costs of bringing the product to market.
The taste wasn't disappointing, mirroring and enhancing the aromas that were spied back with the whole bean. A full bodied flavour carried a sweet creaminess which was struck through with a bright, light, citrus acidity. The acidity did not overpower the coffee and gave a zippy, cherry noted through line all the way to the finish. It was clean and well balanced leaving a sweet, fruit after taste to enjoy.
This provided a more subtle and delicate taste experience but revealed more details. It was a little less acidic and the fruit flavour had more tones and depth to enjoy.
- Beans: Arabica, Variety: 100% Bourbon
- Certification: None - But from the Ruvuma Project
- Region: Ruvuma district, Southern Tanzania
- Altitude: 12,000-18,000
- Process: Washed, wet process