TANZANIA MANDOMASHE

Origin

• 🇹🇿 Tanzania

Tasting notes

Character

• Clean
  50
• Bright
  40

Mandomashe is a farming group in the southern highlands of Tanzania, Mbozi district, serving four producer villages of Mandenga, Ndola, Mafumbo and Sheya (the first syllable of each village combines to create the group name). With over 150 member farmers and 150 non-members contributing cherry to the washing stationWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee. (known locally as a CPU) at Mafumbo village, the group produces 20 to 50 tons of parchment per season. BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars., Kent, and hybrid varieties from Tanzania Coffee Research Institute are grown at an average elevation of 1600 masl. At harvest time, hand-picked cherry is pulped within 8 hours, then fermented for 12 hours in tanks where clean water is refreshed through the process. After the mucilage is removed, grading and sorting is done via washing channels before the parchment is conveyed to raised beds for drying. Moisture levels are consistenly monitored on the tables until the coffee is ready to be bagged and taken to the mill. PRODUCER Small Holder Producers REGION Mbozi, Tanzania PROCESSING WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. ELEVATION 1600 MASL PLANT SPECIES Arabica VARIETAL Bourbon, Kent, KP423, N39 TASTE PROFILE Kiwi, Brûléed Sugar, Toasted Coconut ROAST LEVEL Medium BEST FOR Espresso | Filter