Tanzania - Mbeya Ndugu Hills MICROLOT (SCA 85+)

Tanzania - Mbeya Ndugu Hills MICROLOT (SCA 85+)

from 6.90
  • Country: Tanzania

  • Region: Mbeya Region

  • Varietal: Bourbon

  • Process: Washed

  • Elavation: 1600 - 1700m

Tanzania is a country of extremes. The continent’s highest peak Mt. Kilimanjaro at 5895 meters above sea level and deepest trench the floor of lake Tanganyika at 352 meters below sea level are both located within the East African nation’s borders. Temperatures in the port city of Dar Es Salaam regularly reaches triple digits, while snow never leaves some of the caps of the country’s mountains. Tanzania was held under colonialism first by the Germans, then the British – it wasn’t until 1961 that the Tanzanian people regained their independence.

This coffee is sourced from family-owned farms organized around the Ndugu Hills factory located in the Mbeya region, Tanzania. Despite neighbouring Kenya - arguably home to some of the greatest specialty coffee in the world Southern Tanzania is fairly new to the specialty coffee scene. Located in the Ndugu Hills, this passionate group of farmers was discovered by specialty coffee merchants from Kenya, who recognized they had both the environment and attitude needed to produce excellent specialty coffee. A funded project was then established to help these farmers raise their coffee to specialty status. In just one year, the quality of their coffee increased by 50% and made it to specialty grade. Shortly afterwards the coffee began to fetch double the price. Currently the group is made up of 900 farmers. The economic impact this has on the region and its community is phenomenal.

Flavours of dark roasted cacao and butterscotch with aromas of apricot, spice and herbs, A syrupy mouthfeel, sharp acidity, medium to full body with a clean finish.

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What does SCA 85+ mean?

Green coffee is graded on the basis of visual inspection and cupping after being roasted. Visual inspection involves taking a 350g sample of green coffee beans and counting defective beans; defects can be Primary (e.g. black beans, sour beans) or Secondary (e.g. broken beans). Coffee qualifies as ‘speciality’ when it has zero Primary defects and less than five Secondary defects. Cupping is a process that involves roasting the coffee and simply brewing it by adding hot water to the ground beans; specific scores for each of the attributes such as acidity, body, flavour and aroma are assigned by certified Q graders.

Specialty Coffee Association - The Q Grade Score

Score Grade
Specialty
90 - 100
Outstanding Yes
85 - 89.99 Excellent Yes
80 - 84.99
Very Good Yes
Below 80
No Grading No

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