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HomeCoffeesArchive: Tanzania Karatu Vohora
Karatu · Tanzania

Archive: Tanzania Karatu Vohora

Natural SL28, grown at 1750 masl

Roasted by Perc Coffee

Recently sold out· checked 3 Aug
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
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Details

RoasteryPerc Coffee· Savannah, USA
FarmFinagro, Karatu, Tanzania?
ProducerNeel and Kavita Vohora
ProcessNaturalFor the SL-28, they macerate the cherries on raised beds for 2-3 days before completing a 2-3 week drying process with the seeds still in the fruit✓
Harvest—
Altitude1750 masl✓
ClimateTropical savanna
VarietiesSL28≈
Roast—
Tasting notesstrawberry jam, spiced pears cooked in sugar✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

2NOTES
  • strawberry jam
    Fruity › Berry › Strawberry
  • spiced pears cooked in sugar
    Spices › Brown Spice

Supply Chain

  1. Farm

    Finagro, Karatu, Tanzania

    Grown by Neel and Kavita Vohora

  2. Roastery

    Perc Coffee

  3. Coffee· viewing

    Archive: Tanzania Karatu Vohora

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarDay 5 Tanzania Gesha Vohora Karatu BlendTanzania P266929988Ngila Karatu TansaniaTanzania Iwalanje CoffeeUmoja, Peaberry TanzaniaNew! Tanzania GeishaMore from this producerNeel and Kavita Vohora6More from this farmFinagro1 moreSame variety, exploredSL281494Similar flavour profilestrawberry jam, spiced pears cooked in sugar71Same processNatural7627From the same originTanzania218More from this roasterPerc Coffee102 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessNaturalAltitude1750 masl
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability