Here are the notes on this one from Sweet Marias:
Here's a view of Dave's handiwork...smaller size bean and a not a full roast. Dave I will let you append on how you tackled this bean:Notes: It's good to have a little background information on Tanzanian coffees; A good Tanzanian coffee from the North can be a treat, but many lots that arrive in the U.S. never had a chance. The Northern coffees are grown near Kenya (Mt. Kilimanjaro) and bear that out in the cup: more acidity, lighter body. But the Southern district coffees from the mountains of the northeast rim of Lake Malawi are full bodied, have milder acidity, and extremely long in the aftertaste. The problem with Tanzanian Peaberry has less to do with where it is from and the original cup quality it possesses. Poor cup character is the result of poor transportation routes to port, and while at port the shipping container that is delayed from leaving the country can bake the coffee in the humid, blistering sun ...not good. So even a good Tanzanian coffee can go bad en route. The result are harsh, baggy flavors in the cup. This flatbean coffee shows none of that, and is a sweet coffee without much of the characteristic East African hidey character. What amazed me is I cupped this with a table of 17 Auction Lot Kenyas (the powerhouse E. African coffee) and it was my favorite. What struck me was this very aromatic Dutch cocoa quality in the cup, which really came out alongside some very citrusy, acidic Kenyas. It has vanilla hints, moderate brightness and a lighter body than last years crop. There are floral (rose) aromas as it cools to, and the chocolate -vanilla quality remains lively and soft (not bittersweet or harsh). This lot can really take a wide range of roasts and display a slightly different character in each, from a bright, light-bodied City roast to a pretty pungent Vienna, I would say it has multiple personalities but in a way this lends itself to the craft of roasting, and your interpretation of the coffee! I plan on having some real fun in the Probat with this one...
As it got to me it still needed some degassing, but it really came together today. As an espresso shot, I am getting very good crema and a bit lighter color than the heavier blends that I use as a daily coffee. The body on this is light, with a good earthy undertone and a light chocolate/vanilla aftertaste that really stays with you. It will take a tighter grind (8 on the Rocky...reference point is 10 for Black Cat) and on the Olympia I did my deeper older basket, about a 12 second pre-infusion and about one and a quarter pull.
So my challenge to the board is to see if we can do some education on coffee instead of just machines. Dan has a coffee forum, but I would like to see what you are drinking, how you are pulling them and if you are home-roasting how are your treating your SOs. News about blends are fine, but I have a selfish interest in SOs. So let's pay it forward and use this as an opportunity to educate everyone on what you are drinking.