spend $55 or more and receive free shipping!

0

Your Cart is Empty

Sigrid brews our Tanzania Hasambo Coop!

by Amanda Pantas June 08, 2021 3 min read

Sigrid shares her recipes for brewing the Tanzania Hasambo Coop for both filter and espresso!

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.

 

V60 Recipe:

  • 18 grams of filter coffee, ground at 32 clicks from finest on the Comandante Hand Grinder, or medium-coarse for the Porlex and Rhinowares Grinder. 
  • 300 grams of filtered water at 97c
  • V60 filter paper, V60 dripper (2 cup) and a cup or server for brewing
  • Pourover kettle 
  • Drip scales

 


Preparation
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!

Method

00:00
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.

00:30
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.

 

01:00
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.

02:45

It’s coffee time! Enjoy and appreciate all the goodness the cup has to offer!

 



Espresso Recipe:

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.

The Fresh Crop coffee subscription is a great way to explore new origins, different flavour profiles and refine your coffee-loving palate.

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. 

We’ve made signing up a breeze, choose from one of the options below.

 



Also in News

Raaimi brews our Kenya Kiamugumo Kirinyaga
Raaimi brews our Kenya Kiamugumo Kirinyaga

by Georgia Folker September 14, 2021 4 min read

You may notice the round unique shape of the beans when you open the bag. This is a peaberry (PB). The PB coffee plant grows a single round curled bean inside the coffee cherry instead of the regular two beans with a flat side. This PB is also a size and grade for this particular coffee from Kirinyaga.
Read More
Bessie brews our Brazil Gilmar Rezende
Bessie brews our Brazil Gilmar Rezende

by Georgia Folker August 31, 2021 6 min read

Coffee has been Brazil’s largest export since the 1830s, when the country was producing around 30% of the world’s coffee. Around a decade later, the country became the foremost producer in the world, and it has remained as the number one coffee producing country for over 150 years.
Read More
Harry brews our Ethiopia Sidamo Keramo
Harry brews our Ethiopia Sidamo Keramo

by Georgia Folker August 17, 2021 3 min read

Brewing this was such a treat. It offered such a clean, light, endlessly drinkable cup. For me, I found strawberries and rose petals. Being a naturally processed coffee, there was the characteristic fermented quality, creating a rosé like drink, acceptable to consume just after the sun has risen.
Read More

Be the First