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Florals first, right out of the grinder. Then red currant, sharp and sweet at once, with a squeeze of orange behind it. It finishes on honey and stays there for a while. Bright, clean, and dangerously easy to keep pouring.
Intensity
Bitterness
Body
Acidity
Two volcanoes in northern Tanzania. Kilimanjaro and Meru, staring at each other across the plain, with your coffee growing on their slopes at 2000 metres in the ash they left behind. Up there the glaciers melt and feed the plants. The days are warm, the nights are freezing, and the cherry takes its sweet time ripening. Months longer than it would down below. That is exactly why this cup tastes the way it does.
Jose has been with us since day one. Head Roaster and Quality Control, Argentinian, and the kind of person who talks about coffee the way other people talk about their kids. He took this lot to a medium roast. Enough to build the honey sweetness and round out the body, but nowhere near far enough to flatten the florals or the red currant. On a coffee this bright, that line is easy to cross. Jose does not cross it.
