Tanzania — Edelweiss Estate Natural

Origin

• 🇹🇿 Tanzania

Tasting notes

Character

• Funky
  20

Tanzania — Edelweiss Estate NaturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. N39 is a variation of the BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. varietal originating from Kilimanjaro in the late 1920s, prized for its vibrant acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it., pronounced sweetness and dependable yield. This lot undergoes a carefully managed drying process designed to enhance its inherent sweetness, beginning with a controlled pre-fermentation beneath black tarpaulins before being slow dried in thin layers over 25–26 days. The result is a cup bursting with vivid fruit character and sweetness, with a coating mouthfeelBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. to finish.