Origin as of 2-25-23: Tanzania AA and Rwanda Women's Coffee Extension "Kawa Yacu"
Origin as of 5-17-23: Tanzania Peaberry Estate and Uganda AA Bugisu:
A 50/50 blend of Tanzania Peaberry Lyamungo Estate and Uganda AA Bugisu coffees can create an interesting and balanced flavor profile. Here's a potential combination of flavor characteristics you might expect from such a blend:
1. Bright acidity: Tanzanian Peaberry coffee is often known for its lively and bright acidity, which can contribute a tangy or citrusy note to the blend. This acidity adds vibrancy and freshness to the cup.
2. Wine-like richness: Tanzania Peaberry is also known for its wine-like flavors, which can bring a sense of depth and complexity to the blend. You might detect hints of berries or grapes, adding a pleasant fruitiness.
3. Earthy and herbal undertones: Uganda AA Bugisu coffee is typically known for its earthy and herbal flavor characteristics. It can contribute a deep, rich, and slightly rustic quality to the blend, with notes of dark chocolate, tobacco, or cedar.
4. Full-bodied and smooth: Both Tanzania Peaberry and Uganda AA Bugisu coffees tend to have a full-bodied profile, meaning they have a heavier mouthfeel. This characteristic can give the blend a substantial and velvety texture.
5. Nutty and chocolatey: There is a possibility of finding nutty and chocolatey notes in the blend. Both coffees can exhibit flavors like almonds, hazelnuts, or cocoa, adding a pleasant sweetness and richness to the overall taste experience.
Remember that the flavor profile of a coffee blend can be influenced by various factors, including roast level, brewing method, and personal taste perception. The suggested flavor characteristics provide a general idea, but the actual taste may vary depending on specific parameters and individual preferences.