Artisan Roast: Tanzania, Kimondo peaberry, Natural

Tanzania has traditionally been a go to origin for classic citrus forward and zesty washed process coffees and the Northern farms often held the limelight over the co-operatives in the South. These co-operatives are usually made up of a few hundred farmers who grow coffee and other cash crops on their shambas (smallholdings). Formed around towns or districts where farmers can deliver their coffee, and combined harvests would either head up to the auction in northern Moshi, or becombined further into commodity lots.

This led to reduced visibility and recognition for the producers and a new Tanzanian owned social enterprise, Communal Shamba, has started to promote member co-ops in their own right and develop new processing techniques with the harvested coffee.This natural process micro-lot from Mkulima Kwanza co-op comes from this project and shows how the South of Tanzania can produce dynamic, fruit filled and quality coffees very different from the traditional citrus forward profile. Appropriately, making a mark for the coffee world to see, it takes its name from the nearby Mbozi Kimondo meteor, one of the largest in the world.

Light in the roast, favouring filter, Kimondo is a mouth watering, berry fruit forward and dessert like in profile. Ripe strawberry and candied lemon flavours roll onto notes of vanilla, white chocolate and brown sugar. The mouthfeel is syrup like, enhancing the strawberry notes and this leads onto a dusted cocoa like texture on the finish.