What are the Flavor Notes of Tanzania Iyela Processing Station Washed Kent AA Grade?

For more professional coffee knowledge and coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style).

What is the Flavor Profile of Tanzania Iyela Processing Plant's Washed Kent AA Coffee?

The Iyela Coffee Organization was established by 239 small-scale coffee farmers who share a processing plant (commonly known as a central processing station) to process their coffee cherries. This is quite common in Tanzania, as traditional cooperative organizations have largely been corrupted by those in power. The Iyela Coffee Organization was founded by Rashid, a successful entrepreneur and coffee farmer, with the central processing plant established in 2011. The farms of the Iyela Coffee Organization are situated at altitudes between 1,800 and 1,900 meters. Three full-time supervisors assist this organization in implementing quality management plans: Joshua Kasekwa, Issa Mwashiuya, and Issaya Mwamgunda. Previously, coffee from this region was processed using semi-washed methods, but this marked the first year that Iyela adopted full washed processing.

Coffee Processing Details

The main harvest season in southern Tanzania runs from June to August, with coffee trees flowering between September and October. The coffee cherries come from 239 small coffee farmers who transport their harvested coffee cherries directly to the central processing plant. Before transport, they perform initial screening to ensure only ripe coffee cherries are sent for processing. Unripe or overripe cherries are taken back by the farmers for home processing and are either sold locally or kept for their own consumption.

Most infrastructure in southern Tanzania is quite basic. In Iyela, they use an engine-operated manual depulper, allowing them to process 2,200kg of coffee cherries per hour. This method is common in the Tanzanian region due to its efficiency and excellent results. After depulping, the coffee undergoes 24-36 hours of fermentation in tanks, depending on weather conditions. The coffee is then washed and graded in channels. After grading, the depulped coffee is soaked for 8 hours before being placed on raised drying racks. During the drying process, temporary workers and volunteer farmers manually sort to remove all defective beans. Despite Iyela's simple infrastructure, it hasn't limited their ability to increase production, and they have grown into a well-established coffee farming organization.

Coffee Specifications

Processing Station: Iyela
Grade: AA
Processing Method: Washed
Variety: Kent
Altitude: 1,850 meters
Flavor Profile: Mango and lime with subtle acidity and sweet notes, overall smooth, clean, and refreshing mouthfeel

FrontStreet Coffee's Recommended Brewing Method:

Dripper: Hario V60
Water Temperature: 90°C
Grind Size: Fuji Royal grinder setting 3.5
Brewing Technique: 1:15 coffee-to-water ratio, using 15g of coffee grounds. First infusion with 25g of water for a 25-second bloom. Second infusion up to 120g, then pause. Wait until the water level drops to halfway, then continue slow pouring until reaching 225g total. Total extraction time around 2:00 minutes.

Analysis:

This three-stage brewing method clearly defines the front, middle, and back-end flavors of the coffee. Because the V60 has many ribs and drains quickly, pausing during pouring helps extend the extraction time.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473