Tanzania Finagro Estate Espresso
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Description
This Tanzania AA lot is grown at Finagro Estate in the Karatu District, on the outer slopes of the Ngorongoro caldera. Volcanic loam, elevations of 1,600 to 1,800 masl and carefully separated coffee varieties contribute to its concentrated sweetness and clarity. After a brief fermentation in cherry, the coffee is depulped, fermented for 36 to 72 hours, shade dried for three days and finished in full sun. Roasted as a medium light espresso, the cup opens with ripe peach and vanilla, followed by sweet citrus acidity and a gentle black tea finish. The result is a clean, balanced espresso with medium body and lingering sweetness.
As a medium-light filter roast, Jigesa offers notes of jasmine, lemon and white honey, with bright acidity, delicate body and a clean, lingering finish.
ORIGINE
Finagro Estate is owned and managed by siblings Neel and Kavita Vohora, third generation Tanzanian coffee producers whose family has worked in coffee for more than 60 years. The approximately 600 hectare estate comprises the neighbouring Ascona and Helgoland farms near Karatu, on the outer slopes of the Ngorongoro caldera. Kavita manages the family’s dry mill and warehouse in Arusha, while Neel works with the farms and wet mills. Coffee plots are separated by variety and microclimate to support careful harvesting and processing. The family also preserves natural forest, invests in water conservation, provides temporary housing for seasonal workers and makes land available for local smallholders to grow food crops.
GUIDE DE PREPARATION
Méthode de préparation
1 gramme de café fraîchement moulu pour 16-17g d'eau / Température de la suspension (café+eau) : 200 - 205 ̊F - 93 - 96 ̊C / Extraction : 20 - 21% / TDS 1,38-1,41%.
DÉTAILS DU PRODUIT
- Producer: Neel & Kavita Vohora
- Pays : Tanzanie
- Region:Karatu District, Arusha
- Elevation: 1600 - 1800 masl
- Variety: N39 Bourbon, Kent, SL28, SL34, TACRI, Ruiru 11 & Batian
- Procédé : Lavé
- Niveau de torréfaction : Torréfaction moyenne et légère
