TANZANIA Tepe Washed
Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here
“This lot was acquired to better understand the structure of Tanzanian coffee beans and prepare for future processing projects.”
Founder, Coffea Circulor
SCA SCORE 86.00
FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski
Roasted light based on conduction and moderate heat application with world class skill and care. Extensive roast, high front up heat that subsides and slowly builds up to the first crack where we focus on the berry and fruity flavors.
|Producer||Karatu Coffee Estate|
|Aroma||Black currant, Toffee, Vanilla|
|Flavor||Blueberry, Milk chocolate, Toffee|
|Aftertaste||Cocoa, Raisin, Long|
|Acidity||Apple, Malic, Mid|
A coffee estate in a crater the world's largest inactive, intact and unfilled volcanic caldera.
We have heard about coffee trees growing of the side of mountains. The crater was formed when a large volcano exploded and collapsed 2-3 million years ago. Here, approximately 25,000 large animals, mostly ungulates, live in the crater. Biodiversity and animal habitats are immense.
Karatu coffee estate is located in the ring of Ngorongoro crater in the Karatu area. This is approximately 150 kms north of Arusha city. The estate was established in the mid 1900's by German settlers after the second world war.
The farming area is covered with dark volcanic soil and the area experiences moderate bimodal rainfall of about 700-800mm p.a. with temperatures ranging between 19-27 degrees Celsius. The long rains fall are sighted in March-May while shorter and less intense rains are seen in October-December. The main variety is the traditional N39 accounting for over 99% of all the coffee grown. The visual appearance of the beans, green and roasted, are very similar to a Kenyan AA. However, these are exceedingly more solid and heavy consisting of a pure Kent KP432 variety. The berries are picked when red ripe, pulped, soaked in water and gently sun dried on raised drying tables.
Our World Brewers Cup recipe for V60 “1:1:1”: 20g coffee. 300g of water. 100g of 20 second pours in 3 total pours at 0:00, 1:00 and last pour at 2:00. Finish at 3:00. Adjust only grind size and water temperature.
Use water with balanced mineral content to optimize flavor and character. Keep Total Dissolved Solids (TDS) between 25-50 ppm or mg/l. We advise a temperature between 93-95°C for the best brewing experience.Made by Tanzania
Finished in Scandinavia