Process Station: Ilomba
Producer: Several Smallholders
Growing Altitude: 1850-1900 masl
Processing Method: Washed
Harvest: June - October 2017
Product: Filter and Espresso
Flavour Notes: Chamomile, Citrus & Stone Fruit
Tanzania is an emerging and exciting origin, delivering many increasingly high quality lots with every new harvest. This particular lot, a collaborative lot from smallholder farmers situated in the South Western highlands of Mbeya, is a fantastic example of the quality that this origin, region and washing station can deliver. Produced at the IIomba washing station in the Mbozi district, this washed processed Kent varietal provides an incredibly floral flavour profile with a distinct note of Chamomile present throughout. There are citrus and stone fruit flavours, a buttery and soft body and remarkably clean finish.
Espresso Roast Brewing Advice:
Use a 1:2.2 brew ratio. With all espresso you must first identify the size of your filter basket - preferably of the brand and variety 'VST 'Ridgeless' - that you are using. For this particular coffee, the optimal dose would be -1g from the basket size, using a 1:2.2 ratio, and aiming for a target TDS of 8.7. Depending on which grinder and set-up you're working with, the result will be varied however our recommended total brew time is still between 27 - 29 seconds brewing this coffee.
Filter Roast Brewing advice:
Use a 1:4 brew ratio using an Aeropress in the Inverted method, for example dosing 30g of dry grounds and brewing with 120g of brew water. This recipe will form a concentrate base for your final brew. When brewing with this method, we recommend experimenting with coarsely ground coffee to ensure a clean final cup.
Begin this brew by pouring 120g of brew water, heated to 82'C, in the first 10 seconds of the brew. From 10-25s, agitate the brew ensuring that no clumping occurs within the chamber of the Aeropress and that your agitation is evenly distributed and weighted. Place and screw the filter to your Aeropress, and carefully flip and place your brewer on a vessel or server at which point you should be approximately 30 seconds into your brew time.
Wait until 1:00, at which stage you may begin to apply a consistent pressure and expel the concentrate into your vessel at a careful and consistent rate, aiming to completely press all remaining liquid from the chamber within 20 seconds, leaving you with a total brew time for 1:20.
Add a further 100g of brewing water to your concentrate to create a dilution, you may add less or more brew water to your concentration depending on your preference of strength and flavour.
This fast and fresh brew method should equate to a deliciously juicy and clean cup of coffee, with a buttery and creamy body highlighting the sweetness of the coffee.