Tanzania Mbeya Region | Sangura Washing Station Washed Red Bourbon Flavor and Brewing Guide

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Tanzania Mbeya Region | Flavor and Brewing Reference for Sungura Processing Plant's Washed Red Bourbon

Tanzanian coffee belongs to the characteristics of Central/East African washed beans, featuring bright acidity and intense flavors. Although everyone knows that Kenya still produces superior coffee, Tanzania is rapidly catching up, possessing the same positive qualities as Kenya. This is Gardelli's second year purchasing coffee from the Sungura Mbozi Coffee Processing Unit, with quality that is remarkably consistent and bright, full of sweetness.

The Sungura washing station is located in the southern highlands of Mbeya in western Tanzania. Farmer Business Groups (FBGs) like Masangula, Isende, Iyula, and other similar organizations are cooperative in nature, composed of small farmers who integrate resources, processing plants, and marketing. In places like Tanzania, each small farmer produces only a few bags of coffee, a very minimal amount. FBG members therefore combine their micro-production into one batch, allowing the coffee to be processed using larger machinery instead of requiring manual processing due to insufficient quantity. The Sungura washing station sits at approximately 1,620 meters above sea level, while coffee trees can be planted at altitudes as high as 1,800 meters, with the main variety being Red Bourbon.

The Washed Processing Method

The essence of the washed method lies entirely in the beans themselves. Washed coffee lets you taste the inherent qualities of the bean, not external influences. The washed method must ensure that during the growth process, beans can 100% absorb their natural internal sugars and nutrients, which means that every step—variety, soil, fruit maturity, fermentation, washing, and drying—is extremely important.

Washed coffee reflects the science of cultivating perfect coffee beans and also proves that farmers are indispensable elements in creating good flavors. Of course, when we look at washed beans, the producing country and its environment play crucial roles in flavor expression.

In washed processing, the fruit skin and pulp are mechanically removed, and the remaining mucilage, still attached to the parchment, must also be removed before drying. During processing, the sugars in the mucilage are removed through natural fermentation or additional machinery (demucilagers). After another washing removes all mucilage from the parchment beans, they can be placed on drying patios or raised African beds to dry.

Coffee Information

Region: Mbeya

Washing Station: Sungura Processing Plant

Producer: Local small farmers

Altitude: 1,750 meters

Variety: Red Bourbon

Processing Method: Washed

Flavor: Lime peel, Earl Grey tea, grape, raw sugar

FrontStreet Coffee's Recommended Brewing:

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji grinder setting 3.5

Brewing Method: Water-to-coffee ratio 1:15, 15g coffee, first pour with 25g water for 25s bloom, second pour to 120g then stop, wait until the water level drops to half before continuing, slowly pour until reaching 225g total water, extraction time around 2:00

Analysis:

Using a three-stage brewing method to clearly define the front, middle, and back-end flavors of the coffee. Because the V60 has many ribs and drains quickly, stopping the water flow can extend the extraction time.

Important Notice :

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Tel:020 38364473