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Igale ESPRESSO

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WE TASTE: Caramel waffle and tropical fruit aromas lead to notes of baked apple and tart berries with a sweet, lingering finish.

COUNTRY: Tanzania 
REGION: Songwe (Mbozi district)
ELEVATION: 1700-1800masl
PROCESS: Washed
OTHER: Traceable, Single Origin

SHOT PARAMETERS*
Dose: 18-20 grams 
Beverage Weight: 30-33 grams
Time: 25-28 seconds
Days Rested: 5-7 
*Please note that adjustments to the above may need to be made to account for your equipment, climate, tamp pressure, basket size etc


FARM INFO
This coffee comes from the Igale AMCOS cooperative in the Mbozi district of Songwe. Specifically 443 producers from the villages of Idiwili, Ilomba, Iyula, Idunda, Ipyana, and Igale contributed cherry.

This season, the co-op used a Penagos eco-pulper to process the cherries. After being pulped, the parchment was graded, with the P1 and P2 fermenting for 24 to 48 hours before being washed. The beans then went into tanks to soak for 8 to 12 hours and finally were dried on raised beds for 7 to 14 days.

Origin photos by Interamerican






Type: Coffee


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