Tanzania Sepukila Cooperative AB
Lovely balance of acidity and sweetness that opens up to include flavors of turbinado and sucanat, dried date pieces, a cinnamon stick aromatic accent, hints of lemon juice, and a candied lemon peel bite.
Region: Ruvuma, Mbinga
Altitude: 1350-1500 masl
Processing: Wet Process (Washed)
This coffee is from the Sepukila coffee cooperative society in Tanzania's southern Ruvuma region, Mbinga District, not far off the eastern shores of Lake Malawi. The cooperative currently has just over 200 farmer members, and organizes the coffee deliveries, processing everything at their local wet mill, and then marketing to for export. One challenge the coop faces each year is patio space during the peak of the harvest, and this year, they plan to reinvest profits into building more beds. The farms at Sepukila are planted above 1350 meters, and the Kent variety is widespread, a cultivar with some resistance to leaf rust, and thought to be of Bourbon lineage. I was surprised to find that some of the farms are less than 1500 meters due to the fact that this coffee has well pronounced acidity when roasted light. Lower grown coffee can be softer, less dense, and that lack of density can mean lower potential for sweetness and acidity. That just isn't the case with this coffee!
Description from Coffee Shrub.