Tasting notes Chocolate, Caramel, Floral
This coffee has been produced by a collection of small holder farmers from the Tanzanian southern regions of Mbeya and Mbinga.
The coffee has been grown at an altitude of 1500 - 1800 masl. These coffee beans are Kent varietal and have been fully washed. The cupping notes of this light-medium roast coffee have the classic East African acidity with sweet citrus and stone fruit notes in both aroma and flavour, complete with creamy cocoa finish - delightful!
While most people think all coffees taste the same, coffee aficionados know to chase the perfect cup.
Guess what? Kent coffee variety comes pretty close.
While the origins of the Kent coffee variety aren’t entirely clear, most coffee historians pinpoint its origins to Africa and India. This Typica cultivar was widely grown in parts of India and various East African countries. But, as of the 1940s, Kent is primarily cultivated in Tanzania, Uganda and Indonesia.
These naturally-processed beans are cultivated around 5,900 feet above sea level alongside other trees. Because they’re considered strictly high-grown coffees, these beans take longer to mature and are more complex in flavor.
Overall, Kent is balanced, with mild acidity and a medium body.
The fruit trees growing around these coffee plants can take on tropical fruit and spice notes.
While most brew methods will work for this cultivar, we suggest using the Aeropress with either a super-fine metal filter or two paper filters for the cleanest, purest cup.
We suggest a medium to medium-light roast and a medium-fine granularity to preserve the best flavor.
Kent is a relatively unknown Typica cultivar, but it’s a cup worth chasing. With a medium body and sweet, mild tropical acidity, this makes a great cup for your afternoon coffee pick-me-up.
Pack: 250 grams
Region: Southern Highlands, Mbinga District
Variety: Kent
Process: Washed
Altitude: 1,800 masl (meters above sea level)
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