Having only recently started my journey into the diverse world of specialty coffee, I was excited to hear the next coffee we would be featuring is the Tanzania Hasambo Coop, as this will be my first time getting to taste a coffee from Tanzania!
I'm usually quite the fan of a naturally processed Ethiopian, so I was curious to see what I would experience by heading south of the equator and trying a naturally processed Tanzanian coffee.
Tanzania is the third-largest coffee producer in Africa and often provides some of the most unique coffees. It is estimated that roughly 400,00 farming families receive their revenue from growing coffee, making about 20% of Tanzania's export earnings.
Producers, Communal Shamba, at Hasambo Coop in the Mbozi District, Tanzania.
For this particular crop, farmers from the villages of Ilembo, Hasamba, Masangula and Kilimapina (inside the Mbozi District) bring in their ripe cherries to the Hasambo Coop, located in the southern highlands of Tanzania, approximately 1600 meters above sea level.
Coffee grown in this region tends to present a medium to full body, which one can experience as a nice creaminess in the mouth, paired with fruity and sweet flavours. Fruity and sweet? This coffee sounds like my kind of cup!
Upon my first taste, I was not disappointed.
I was met with a winey acidity, finishing off on the fruitier notes of cherry & blueberry followed by chocolate. Yum!
This is a balanced cup I can get behind, and get behind lots of. If you like a bit of complexity to your coffee without it being too overwhelming, then this is the brew for you.
Preheat your kettle to 97 degrees using filtered water. While your kettle is heating, weigh out 18g of coffee and grind.
Fold your filter paper along the joined edge and place it inside your V60 brewer, sat atop your server.
Once your water is ready to go, rinse the filter paper and let it drip through to the vessel below and dispose of the water inside before starting your brew. This step helps to remove the slight papery taste from the filter paper and preheats your serving vessel.
Place your V60 cone and server on top of your scales. Add the freshly ground 18g of coffee and give the cone a gentle shake to make sure you have a nice flat coffee bed. Tare the scale to 0, and now it's time to get brewing!
Start the timer and slowly saturate the coffee grounds with water until the scale reads 30g. Wait 30 seconds to allow the coffee to bloom.
Start to pour slowly in the centre of the coffee bed in a circular motion and work your way outward, to the edges of the filter paper.
Then swirl in a figure 8 motion before starting from the centre again in the circular motion.
Keep pouring until you reach 200g and let the brew rest for a moment. After about a 1cm drop in the water level, continue to add water in the same circular motion until you reach your 300g yield.
It’s coffee time! Enjoy and appreciate all the goodness the cup has to offer!
Dose: 18g ground at a fine setting
Yield: 30g extracted
Time: 36 seconds
Note: This espresso recipe is developed on a Rocket Appartamento home espresso machine. Please use this as a guide to aid in achieving your desired flavour preference. If you are unable to reproduce the exact result on your home machine, don’t panic, an alternative is to simply adjust your recipe using the ratio, so it works best for your set up.
Every fortnight, our team selects a coffee to lovingly roast, pack and ship directly to your door. Often, you’ll receive coffees before we’ve even released them, giving you premier access to our coffee offering.
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