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HomeCoffeesDeep Purple - Dark Tanzania
Songwe · Tanzania

Deep Purple - Dark Tanzania

Washed N39, Compact, grown at 1739 masl

Roasted by Round Boy Roasters

Available now· checked 3 Aug
CooperativeRoaster-stated
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Details

RoasteryRound Boy Roasters· Singapore, Singapore
CooperativeNsoga AMCOS, Songwe, Tanzania✓
Producer—
ProcessWashed✓
Harvest—
Altitude1739 masl✓
ClimateSubtropical highland
VarietiesN39, Compact✓
RoastMedium-Dark✓
Tasting notesPlum, red tea, green papaya, dates/longan, sng buay (preserved plum), molasses✓

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

Flavor Profile

6NOTES
  • Plum
    Fruity › Dried
  • red tea
    Floral › Black Tea
  • green papaya
    Fruity
  • dates/longan
    Fruity › Dried
  • sng buay (preserved plum)
    Fruity › Dried
  • molasses
    Sweet › Brown Sugar › Molasses

Supply Chain

  1. Cooperative

    Nsoga AMCOS, Songwe, Tanzania

  2. Roastery

    Round Boy Roasters

  3. Coffee· viewing

    Deep Purple - Dark Tanzania

Keep exploring the atlas

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

Tastes similarTanzánia HoneyTanzania Songwe MbilidinoTanzania - Acacia HillsTanzania single originTanzania Geisha (filter)Tanzania Acacia Hills (filter)More from this farmNsoga AMCOS3 moreSame variety, exploredN3920Compact5Similar flavour profilePlum, red tea, green papaya676Same processWashed13025From the same originTanzania218More from this roasterRound Boy Roasters15 coffees
Community

Brew recipes

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

ProcessWashedAltitude1739 maslRoastMedium-Dark
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