Ginger spice aromas lead to a gooey shot of salted caramel, peanut brittle and bittersweet chocolate with a lingering vanilla finish.
COUNTRY: Brazil, Mexico
ELEVATION: 900-1,350 masl
CUP PROFILE: Floral aromas lead to notes of black cherry and gobs of dark chocolate and salted caramel with a thick body and a lingering finish.
WE TASTE: Caramel waffle and tropical fruit aromas lead to notes of baked apple and tart berries with a sweet, lingering finish.
REGION: Songwe (Mbozi district)
OTHER: Traceable, Single Origin
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