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93

49th Parallel Coffee Roasters

Tanzania Karmaro Micro-Lot

Roaster Location:Burnaby, British Colombia, Canada
Coffee Origin:Mbeya Region, southwestern Tanzania.
Roast Level:Medium
Agtron:47/70
Review Date:June 2009
Aroma:9
Acidity:8
Body:8
Flavor:9
Aftertaste:9

Blind Assessment: Co-cupper Jim Reynolds (92) admired the "spicy, floral qualities" of this coffee, as did Ken (94), who found blackberry and spicy rose in both aroma and cup. A medium-bodied coffee, but both Jim and Ken remarked on the impressively smooth mouthfeel. Ken showed perhaps a bit more admiration for delicate poise of this coffee, which may account for his higher score.

Notes: This sample consists entirely of peaberries, a kind of bean that results when the coffee fruit develops only a single, oval bean rather than the usual pair of flat-sided beans. Peaberries produce a somewhat different (often better) cup than normal beans from the same crop, from which they may or may not be separated during grading. Specialty coffee tradition particularly associates peaberries with Tanzania. This version is produced by small-holding growers in the Mbeya region, near Lake Rukwa in southwestern Tanzania. 49th Parallel is a distinguished small-batch roasting company located in the Vancouver, Canada area that specializes in high-end single-origin and blended coffees, many sourced directly from origin. Visit www.49thparallelroasters.com or call 877-773-4900 for more information.

Who Should Drink It: Crisp authority yet fine subtlety in this Tanzania.

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This review originally appeared in the June, 2009 tasting report: Alternative Africas: Rwanda, Burundi, Tanzania

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About the Author: Kenneth Davids

Kenneth Davids is a coffee expert, author and co-founder of Coffee Review. He has been involved with coffee since the early 1970s and has published three books on coffee, including the influential Home Roasting: Romance and Revival, now in its second edition, and Coffee: A Guide to Buying, Brewing and Enjoying, which has sold nearly 250,000 copies over five editions. His workshops and seminars on coffee sourcing, evaluation and communication have been featured at professional coffee meetings on six continents.

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