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HomeCoffeesIyenga AMCOS Peaberry Washed
Songwe · Tanzania

Iyenga AMCOS Peaberry Washed

Washed Bourbon, Jackson Bourbon, grown at 1675 to 1900 masl

Roasted by PT's Coffee Roasting Company

Recently sold out· checked 3 Aug
CooperativeRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
Explore similar coffeesView original listing
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Details

RoasteryPT's Coffee Roasting Company· Kansas City, USA
CooperativeIyenga AMCOS, Songwe, Tanzania✓
Producer—
ProcessWashed✓
Harvest—
Altitude1675 to 1900 masl✓
ClimateSubtropical highland
VarietiesBourbon, Jackson Bourbon✓
RoastLight-Medium✓
Tasting notesPeach, Malt, Ruby Red Grapefruit✓

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

Flavor Profile

3NOTES
  • Peach
    Fruity › Peach
  • Malt
    Roasted › Cereal › Malt
  • Ruby Red Grapefruit
    Fruity › Citrus › Grapefruit

Supply Chain

  1. Cooperative

    Iyenga AMCOS, Songwe, Tanzania

  2. Roastery

    PT's Coffee Roasting Company

  3. Coffee· viewing

    Iyenga AMCOS Peaberry Washed

Keep exploring the atlas

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

Tastes similarTanzania Peaberry Southern Blend WashedBOLIVIA Maritza Mamani Peaberry WashedWashed Typica MejoradoJabiru, Washed, GuatemalaLos Romerillos AAA WashedPepe Jijon - Sidra WashedMore from this farmIyenga AMCOS1 moreSame variety, exploredBourbon2353Jackson Bourbon3Similar flavour profilePeach, Malt, Ruby Red Grapefruit1133Same processWashed13025From the same originTanzania218More from this roasterPT's Coffee Roasting Company156 coffees
Community

Brew recipes

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

ProcessWashedAltitude1675 to 1900 maslRoastLight-Medium
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