Tanzania | Nyasi Furaha, Washed
Tanzania | Nyasi Furaha, Washed
Tanzania | Nyasi Furaha, Washed

Tanzania | Nyasi Furaha, Washed

Regular price €10,00 Sale price €8,00
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-87 in stock

Weight
Processing
Washed
Harvest
Jun–Dec 2022
Altitude
1050–2000 m
Variety
PB of Heirloom
Scoring
84.75

Tanzania

Regional smallholder blend


Taste notes – Jaffa cakes.

Cherished by the shade of banana trees on the slope of Mount Kilimanjaro, this smallholder blend welcomes us with its flavour combination, reminding us of the English traditional Jaffa cake named after the orange variety – Jaffa. 


 

Tanzania

Coffee’s roots in Tanzania can be traced via narrative history back to the Haya tribe of Northwest Tanzania in the 16th century. Following German and then British colonial rule, the Tanzanian coffee industry has undergone many transformations and adjustments to create the most equal, profitable and high-quality coffee possible. 

Coffee in Tanzania was grown almost exclusively in the Northern part for a long time. The Kilimanjaro, Arusha, Tarime, Kagera, Kigoma and Karatu/Ngorongoro regions are known for their ideal Arabica growing conditions. At the time, coffee production was so concentrated in the north that Moshi, a northern municipality, was the only hub for all coffee milling and sales.

Operations in Moshi grew to massive proportions in the 1950s and early-1960s. Hence during the post-war decades, Tanzania, Kenya and Burundi were under British rule—Moshi was the second milling and sales hub (after Nairobi, Kenya) for British coffee production.

Coffee cultivation has extended southwards in recent years. In addition to the northern historical coffee growing regions, coffee is now also grown in the south—in Ruvuma and Mbeya/Mbozi. Most Southern expansion of coffee growing occurred in the 1970s and 1980s and was encouraged by two projects supported by European backers. In an ironic twist, today, 75 to 85% of total coffee production in Tanzania comes from farms in the south.

Processing

Coffee cherries harvested by Tanzanian smallholders from June to December are delivered to the nearest washing station. There, they undergo sorting based on quality and ripeness before progressing to the next stage of processing.

Initially, the cherries are immersed in water baths to separate floaters, ensuring that only the highest quality cherries advance to the subsequent processing step. Subsequently, they move to a depulping machine, which mechanically separates the beans. Following this, the coffee beans undergo washing and fermentation in water tanks to eliminate any remnants of pulp. The beans then undergo approximately 20 days of drying on African beds to reduce and stabilize their moisture content, a crucial factor influencing the long-term quality of the beans.

Finally, the beans are transferred to a warehouse, from where they will be packed in double-layered bags and shipped worldwide.

 

Taste Profile - Jaffa Cakes

We have opted to describe this coffee lot with a single tasting note - Jaffa cake. However, this note is more intricate than it may seem. Jaffa cake is a combination of three layers: sponge cake biscuit, orange jam, and a chocolate coating. The coffee exhibits a round, medium-heavy body with a delicate biscuit-like profile, complemented by sweet orange acidity and a milk chocolate aftertaste.

Jaffa cake, originating from the United Kingdom, derives its name from the variety of oranges traditionally used in the zesty center of this cake - Jaffa orange. This sweet treat boasts an almost century-long history of pleasing people's taste buds and has a narrative that includes tax regulations, classifying it as a cake rather than a cookie.