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Seraph Awaken

Tanzania Mawanga Majinja Peaberry

Tart. Lemon. Toffee.

Variety N39 & KT423 (Both are Bourbon derivatives)
Region Mawanga, Imembwa, Igamba, Msia, Iganduka, Halambo village
1552 masl
Roast Level Medium Roast 
Tasting Notes
Tart citric acidity, clean and sweet with lemon, lime, toffee
Quantity 250g

About this coffee :

Majinja Farmer Group is the formation of 104 small scale farmers in the surrounding area, that are all situated between 1600 to 1700 meters above sea level. The processing site was started by an individual farmer, Majinja Kabongo, but due to the surrounding farmers being interested in processing fully washed coffee the site started to process their cherry too.

The cherry for this coffee comes from 20 smallholder farmers, who pick and deliver their cherry to the CPU. When they deliver the cherry, they will hand sort to ensure only the ripe cherries are processed.

The unripe’s and over ripe’s will be taken back home by the farmers for home processing and will be sold locally or consumed by the farmers themselves.

The infrastructure in much of Southern Tanzania is quite basic, and at Majinja though they have what is relatively speaking quite a sophisticated set up. They are pulping the cherry using a combination of machinery, a conical pulper that the cherry pass through, are pulped and then moved through Pinhalense separation device that screens the pulp and unripes from the desired parchment. The parchment is then fermented in tanks and graded by density in washing channels before being dried on raised beds, during the drying process the parchment is being handpicked by casual labourers and volunteering members of the group, to remove all the defects

This Peaberry coffee is super sweet & clean, with citrusy brightness of lemon and sweet toffee notes on mid tone. 

Brewing Recipe :

Brewing ratio 1 : 10
Ground coffee 15g
Total water 150ml
Water temperature 91-93ºc
Brew time 2-2.30 minutes
Roast Date 21st of December

50g, 200g pack coffee ship in 1-2 working days

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