10 oz (283g)

SUBSCRIBE to receive EVERY Monthly Roaster’s Choice Automatically! CLICK HERE

TANZANIA, Single Origin

Get ready to sizzle with HEATWAVE, our tantalizing single-origin Tanzania coffee! Bursting with vibrant notes of juicy grape, refreshing lemonade, and delicate hints of rose wine, it’s the ultimate brew to keep you energized for those ocean waves or soundwaves this summer! Perfect for July mornings or early afternoons, Heatwave is your go-to coffee for a taste of sunshine in every sip. Dive in and ride the Heatwave!!

CURRENT SELECTION

  • Roast: Medium Light
  • Flavor Profile: Grape, Lemonade, Rose Wine
  • Region: Karatu District, Arusha Region, Tanzania
  • Grower: Neel and Kavita Vohora | Gaia Farm
  • Altitude: 1650 – 1800 masl
  • Process: Cherry fermented, depulped and dried
  • Soil: Volcanic Loam
  • Recommended Brew Method: Pour Over, Drip and  Cold Brew 

Gaia Farm is a 620-hectare family-owned estate located in the Karatu district of Tanzania. Gaia is one of two farms managed by Neel and Kavita Vohora, siblings, multi-generation coffee growers, and agricultural entrepreneurs in this extremely unique part of East Africa. Both farms are cultivated along the rim of the Ngorongoro Crater, the largest unbroken caldera in the world and a breathtakingly scenic landscape of escarpments and fertile open range that has been a UNESCO World Heritage site since 1979.  

Neel and Kavita are third-generation Tanzanians of Indian heritage, and their family has been in the Tanzanian coffee business since the end of the second World War. The family export business based in Arusha has more than 60 years experience in the country. 

Since 1971, the Vohoras have owned about 1000 acres of farmland on the southern exterior slopes of the Ngorongoro caldera near the town of Karatu in Tanzania’s lush rift valley. The farms possess Rainforest Alliance certificate, and the family and their 50+ full-time employees on the farm have done a remarkable job of upkeep and preservation of natural beauty while also running a thriving coffee business. 

This lot of coffee is a unique natural process that uses an additional custom step devised by the Vohoras, in which fresh-picked cherry is piled deeply into a wooden box, covered with plastic, and then rotated several times a day as it ferments in the form of whole fruit. This stage lasts for 6 days; by the end of it, the inner seed is starting to break out of the softened fruit and is sitting in the sticky sugars (the “wine”) that have been drawn out with it. After this step is complete, the coffee is fully depulped and dried in the shade for 2 days, and then dried for another 10 days in alternating shade and direct sun. The result is a microlot with piquant acids and flavors that come right through your mug.

Visit Instagram @Owlvericks for more details.