Name: Tanzania Peaberry Umi AMCOS
Brand: Sagebrush Coffee
SKU: Tanz-PUA-12oz-WB
Price: 21.84 USD
Availability: InStock

A cup of coffee next to cinnamon sticks, coca powder, and loose coffee beans

cocoa powder • spice • molasses

$21.84

In addition to whole coffee beans, we currently offer 4 different coffee grind levels. Listed below with descriptions.

Whole Bean: Unground coffee for a home grinder.

Coarse: Think sugar in the raw, maybe more coarse
Recommended for Chemex Brewer, French Press, Cold Brew

Medium: Slightly coarser than table salt
Recommended for Flat bottom brewers, Kalitta, and Cloth filters

Fine: Slightly finer than table salt
Recommended for V60 pour overs, Typical cone filter coffee pots, Aeropress.

Extra Fine: Like powdered sugar
Recommended for Espresso or Moka pot.

If at all possible, we recommend grinding at home. We prefer Baratza coffee grinders and offer several of their models for sale. Click here to shop for one of their brewers.

Quantity

roasted & shipped the same day

In stock, ready to ship

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Tasting Notes:

This lot embodies everything that a Tanzania peaberry lover treasures about Tanzania peaberries. A thick mouthfeel with deep, dark cocoa powder notes and hints of various spices. It’s not incredibly forward in its sweetness, but roasting it Full City has helped bring out some hints of molasses that rounds out this coffee as a balanced, smooth cup.

Region:
Mbozi, Songwe

Flavor Notes:
cocoa powder • spice • molasses

Body:
bold • earthy

Varietal:
Bourbon

Altitude:
1615m

Recommended Brew Method:
espresso • french press

Umi AMCOS

The Umi AMCOS is located near the village of Itepula, in the Mbozi district of the Songwe region in Tanzania. Representing the local smallholder producers that deliver fresh cherries during the harvest season, Umi was created in 2014 and produces fully washed coffees. Farmers deliver ripe cherries in the afternoons and the cherries are processed that evening. After depulping, the coffee is graded using channels and then fermented for an average period of 18-36 hours before it is washed. After this, the coffee is soaked for an average of 8-12 hours and then placed on raised beds for an average of 8-14 days to complete the drying process, where it is moved consistently to ensure a uniform dryness throughout the lot. The leftover pulp is available for smallholders to bring back to their farms to use as fertilizer.