BLACK CURRANT JAM, BLACK GRAPE
& CARAMEL

Moshi AB

Tanzania

BLACK CURRANT JAM, BLACK GRAPE
& CARAMEL

This delightful microlot from the Kilimanjaro plantation is the result of some serious cupping by our head of coffee, Sam. We often compare the process of finding coffees at origin to that of shuffling through the collection at a second-hand record shop, digging deep to find the rare gems.

 

More info
Regular price £9.50

  • Region

    Moshi

  • Varietal

    KP, N39, Baitan

  • Elevation

    1500 MASL

  • Farm/ Producer

    Kilimanjaro Estate

  • Process

    Fully Washed and dried on raised beds

Travelling to the KPL estate and cupping with their unique Bayreuth coffee brewers, Sam tasted through all the grades of coffee on offer to find the hidden treasures. This AB screen sized lot had beautiful structure, bountiful jammy notes and huge amounts of sweetness, and was selected for our filter offering.

Our work with the Kilimanjaro plantation in Moshi has brought some unique flavors and varietals to the table. KPL’s coffee is produced almost a stones’ throw from the eponymous Mount Kilimanjaro – the volcanic soil and altitude lending themselves to high quality coffee production.

KPL have invested heavily into the local area. By leasing farmland surrounding the estate from local co-operatives and taking advantage of the economies of scale, they provide a steady revenue for those co-ops. This income is in excess of what the farmers would have earned running the production themselves. Additionally, KPL have provided internships and apprenticeships to local schools and vocational trade programs, scholarships to local children, and invested in a fund for further education of the community. This is on top of paying a living wage over 50% higher than the local market rate and providing free housing to the workers on the estate.

Working with producers that can provide traceable, high quality coffees alongside sustainable and ethical production is something we’re very proud to do at Caravan.


  


BREWING GUIDE

 

We’ve been brewing our test roasts of the Moshi AB microlot with an Aeropress to accentuate the jammy body. Try 15g of coffee ground medium-fine with the Aeropress inverted, blooming with 60g of 94°C fresh, soft water, stirring for 20s before adding a further 180g of water and steeping for 1:20m. Place the cap with a rinsed filter on top and carefully flip the aeropress onto your serving vessel and plunge slowly, stopping before the hiss.