Recently purchased some Tanzania Pea Berry. After reading some information on
the transportation of the beans in Africa I got a little nervous. I am quite
surprised at the cup. I roasted it to two levels and found each to be very
rewarding. At a full city, the cup starts flat with a kind of base type
acidity that turns into great grapefruit citrus. The finish is very good and
leaves the palate nearly as though it were never present. Clean finish. The
second roast I took only a touch darker and the cup changed quite well. Took
it to city+ to light Vienna. Few cracks of second to develop some darker notes
to see what happened there. I had tried Tanzania Pea Berry while traveling not
too long ago. It was roasted quite dark. I knew I didn't want that again.
This light Vienna roast carried the dark notes quite well. The start was not
as clean or flat as the lighter roast, the citrus was muted but in it's place
came SPICE. Similar to a Yirg I had not long ago there was a peppery spice.
Quite delicious. Today I enjoy a 50/50 blend of the two roast levels and it's
There was banter not long ago about cup scoring and how it relates to flavors
in the cup. Of course, everyone likes something different. I believe Dota
Tarrazu is a good example of a high cup score and that not leading to a lot of
excitement in the cup. It's just a very clean cup. No real outstanding big
character note, just flawless clean coffee. Which is great of course. I
recently tried a different Costa and the caramels are incredible. I tried and
tried to find those notes in the Dota Tarrazu, maybe I was just unsuccessful
and/or didn't try enough. But the very first roasting of this other Costa gave
me caramel right off the bat.