Coffee Tasting Notes Flavors of caramel and sweet butterscotch mix with herbaceous notes of cola and sweet barley to round out the cup profile when the coffee is hot. As the cup cools, notes of burnt caramel, dried fruit, dark chocolate, and citrus emerge. About The Coffee Producer This coffee was produced by 443 farmers in the AMCOS collective. The farms are located in the Mbozi district, which is known for producing most of the highest quality Tanzanian coffee lots. This lot of coffee was processed at the new AMCOS mill, which recently invested in a coffee pulping machine. The centralization of the coffee processing allows for more uniform lots and generally higher quality lots than the coffee milled in more rudimentary home processing methods. How To Brew This Tanzanian Single Origin This coffee can produce a wide range of cup profiles, depending on the brew technique. Higher brew ratios, on the order of 1:14, produce cups with heavy body and sweetness, while cups at a ~1:16 brew ratio tend to highlight more of the brighter notes. In any case, we recommend steeping with 200℉ water for no more than four minutes.