African
| Process | Washed |
|---|---|
| Variety | Blue Mountain, Bourbon, Kilimanjaro, and Luwiro |
| Elevation | 1200-1900 MASL |
| Country | Tanzania |
| Harvest | South Tanzania: May–September, North Tanzania: July–November |
Cupping Notes: Sweet and tart with herbal, praline, and citrus flavors
These cupping notes are relative to light roast profiles. As the roast profile darkens toward medium to medium/dark, these notes will be slightly eclipsed, resulting in more sweetness and roasted flavor. Once the french roast profile is attained, most of the aforementioned cupping notes will be difficult to detect.
PEABERRIES
Peaberries are a naturally occurring mutation of the coffee seed that forms a single, small, more spherical shaped coffee seed than the typical two “flat beans” that sit face-to-face inside the coffee cherry. While an approximate 5–12 percent of a coffee crop would be expected to naturally develop peaberries, some coffee varieties and origins tend to produce a higher occurrence. Peaberries are normally sorted from every coffee lot in order to maintain a particular coffee's specified screen-size uniformity. From the standpoint of roasting, because of their spherical shape and density, they roast well to all profiles.
HISTORY
The cultural connection with coffee among the Haya people in Tanzania has evolved over time. Initially, the Haya people consumed coffee as a chewed fruit rather than as a beverage. This practice likely dates back centuries and was deeply ingrained in their culture.
With the arrival of German colonists, there was a significant shift in coffee cultivation. The Germans mandated the cultivation of Arabica coffee as a cash crop, replacing the traditional practice of chewing coffee fruits. This change in cultivation practices not only transformed the use of coffee within the Haya culture but also expanded its reach within the country.
As coffee farming became more prominent, especially around Mount Kilimanjaro, it created economic opportunities for the Haya people and other communities in Tanzania. The cultivation and exportation of coffee became an important part of their livelihoods. Coffee farms became a source of income and employment, shaping the socio-economic fabric of these communities.
Over time, the cultural connection to coffee deepened as coffee production became intertwined with the identity and traditions of the Haya people. Coffee ceremonies and rituals began to emerge as a way to celebrate the crop's importance and honor the hard work of coffee farmers. These ceremonies often included traditional songs, dances, and storytelling, further cementing the cultural significance of coffee in the Haya community.
Furthermore, coffee became a symbol of pride and heritage for the Haya people, representing their connection to the land, their history, and their resilience. The cultural significance of coffee continues to evolve and is passed down through generations, preserving the traditions and knowledge associated with coffee cultivation and consumption among the Haya people in Tanzania.