During his trip to Nairobi in Dec. of 2015, Tom had this casual conversation with Mette-Marie “Mia” Hansen about the confusing Kenyan coffee world and what it’s like being a woman working in the financial end of the coffee trade.
Mia works for C. Dorman Coffee Exporters as a buyer and trader that also buys coffee from In terms of the Tanzania coffee character, it belongs to the Central/East African family of washed (wet-processed) coffees, bright (acidy), and mostly aggressively flavorful of which Kenya is certainly the dominant coffee. Peaberries are often, Rwandan coffee was, at one time, rarely seen in the United States as either a Specialty grade or low-end commercial coffee. There simply was not that much coffee produced in Rwanda that went anywhere besides and Ethiopa.
This episode is available on Libsyn or An acid that adds to favorable perceptions of cup quality; malic acid often adds apple-like acidity, and perhaps other taste aspects recalling apples. Malic acid is yet another of the many acids that adds to Podcasts/ iTunes
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