May 2022’s Coffee Origin - Tanzania Mbeya Mimba Estate - Peaberry
Our Second Tanzanian Peaberry
Back in March of 2021, we cupped a Tanzanian Peaberry (Lyamungo - Africa Plantation Kilimanjaro Estate) to see if “smaller was better”. We were interested in establishing if a Peaberry “packed more flavour” into a smaller bean. If you recall, the Peaberry stone (a single bean in a cherry) effectively receives the nourishment intended for a common coffee stone (containing two beans). You can revisit March 2021’s blog post here for a Peaberry anatomy refresher. This month however, we are revisiting a Tanzanian Peaberry strictly for the joy of it!
This Tanzanian Peaberry came highly recommended and definitely didn’t disappoint. This month's selection was grown several hours away from Kilimanjaro in Mbeya at 4500+ feet above sea level. A cursory search for Mbeya reveals a sixteen metric tonne meteorite locally known as Kimondo Cha Mbozi. While this meteorite has no mystical origin story or magical powers associated, I wonder if it may have anything to do with the amazing coffee we are about to Cup? …Well, probably not, but stranger things have happened, like finding a giant space rock in Tanzania!
TANZANIA PEABERRY - MBEYA MIMBA ESTATE
Region: Mbozi District - Mbeya, Southwest Tanzania
Varietals: Bourbon and Kents
Growing Elevation: 4500 - 5500+ feet
Process: Fully Washed and Sun Dried
Harvest Start Month: July
Harvest End Month: October
Flavour Profile and Notes: GO CUP YOURSELF and find out!
About The Estate
Mimba Estate was established by a Swiss Immigrant to Tanzania, Joseph Meila in 1995. It is located in Mbozi District, Mbeya in Southwest Tanzania, where the first 100 acres of the farm were initially planted with Bourbon and Kent Varietals. Over the last 30 years production has expanded to 160 acres and employs over 150 men and women to assist with the processing of the coffee on the Estate. It further supports the local community with year round work opportunities, food for the onsite workers, knowledge sharing and training to neighboring farmers.
Farming at Mimba Estate is conducted as organically as feasible, using mainly organic fertilizers and compost. Coffee is hand-picked over two months as the cherries ripen and are sorted for quality, after which it is the pulped and wet fermented to remove the mucilage. The washed beans are sun dried for at least a week to their optimal moisture levels before being packed and shipped.
Challenges and the Future
In 2012 the farm was hit with an outbreak of Coffee Berry Disease effecting the majority of its Bourbon plants. As a result the farm has added Varietals and worked at alternating rows of tree Varietals in an effort to thwart future occurrences. This has resulted in a more resilient farm with an added depth in their coffee offering.
Joseph and the team at Mimba Estate continuously adapt to the challenges of Climate Change such as late or low rainy seasons and plant diseases. This is compounded by the economic pressures from fluctuating coffee prices, increasing fuel and shipping costs and global supply issues. With all that said, Mimba Estate has maintained and a level of excellence that continues directly into the cup you are about to enjoy.
We have a Tanzanian Peaberry in the shop as often as we can find a great one. Besides being a crowd pleaser, we actually enjoy cupping it as well as sipping it as an every day coffee. This Mimba Estate Peaberry is finished to a light-medium roast. It had completed first crack and was just heading into second crack when we stopped it. Its dry fragrance was promising, almost spicy, and its brewed taste was clean and balanced. The bean itself was able to take a steady heat and transitioned along the roast in a smooth, expected path. It came in a Grain-Pro bag (a plastic storage bag inside the Jute Bag to protect the green coffee and maintain freshness) so the moisture was ideal.
Cupping-wise, look for Citrus notes with a …wait a minute, if you want cupping notes Go Cup Yourself!
Once you have finished Cupping, click on the “EXPERT TASTED” tab for our tasting notes. Can’t wait to compare notes.
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