Region: Mbozi, Mbeya, & Mbinga
Varietal: Bourbon, Blue Mountain, SL28, Typica
Altitude: 1,600 - 1,900 MASL
Cupping Notes: Stonefruit, Hazelnut, Butterscotch
Recommended Roast:City to Full City
Good For:Pour Over, Auto Drip, Full Immersion, Espresso
Description: The Korongo blend (named for the Swahili word for flamingo) is sourced from a network of washing stations across Mbozi, Mbeya & Mbinga, in Tanzania’s Southern Highlands. Selected by QC teams in Tanzania, Korongo showcases Tanzania’s true potential, and displays the best of Tanzanian flavor profiles with a full body, pronounced sweetness, and prominent acidity.
Cherry is hand-harvested. Farmer process cherry on their own farms, so individual processing methods vary from farm to farm. In general, cherry is pulped using either an eco-pulper or standard pulper and then fermented. Following fermentation, parchment is dried on raised beds for 14-20 days. Once dry, the parchment sits for 2-3 months in cooperative warehouses before being transferred to mills in either Mbozi or Mbinga, districts in Southern Tanzania, to be prepared for export.
In the cup, this peaberry has a creamy body with notes of Stonefruit, Hazelnut, and Butterscotch.
Tried 2-3 different roasts from city+ to FC, but couldnt get the right roast. I was using it for espresso and finding the right grinding settings took multiple attemps.
But overall even with failed roasting attempts the taste is good, more sour then sweet. But I blame the roasting.