Tanzania Mielado

This is the first time we're offering coffee from Tanzania and for sure won't be the last one - we fell in love with this coffee.
 
When we saw the description of  this coffee we got very excited and quickly got some to try.
 
Surely enough the coffee didn't disapoint.  
 
We've roasted it Medium-Light and as espresso you'll get a terrific dried plum / boozy notes and a sweet finish and thick body.
 
As pour over it was awesome as well, however I'd grind it coarser than usual for this roast level because you can easily over-extract this coffee. For reference, I found it a little over-extracted at 750um particle size.
 
About the Coffee and the Origin:
Mielado, meaning "with honey/honeyed" in Spanish, gives the appearance of honey coffee but is processed a bit differently. Cherries are piled in wooden boxes, covered by plastic, and undergo an intense exothermic fermentation. Stirred daily, the cherries reach the right fermentation point when they explode and release digested sugars.
Pulped, not washed, the coffee is laid thin on drying beds for a fast dry. After 10 days, it is fully dried and then conditioned before being bagged in hermetic storage.
At Finagro, love for land, community, and African wildlife is the driver. They preserve and manage the stunning landscape for future generations, coexisting with elephants and buffalo.
 
Brew ratios (recommended):
Filter / Pour Over: 1:15 (1 gram of coffee for 15 grams of water - or 30g of coffee for 450g of water)
Espresso: 21g in / 44g out, 32 seconds