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Thread: Tanzanian Uru

  1. #1
    Senior Member greenman's Avatar
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    Tanzanian Uru

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    I roasted 300g of Uru today for pourover, pulled roast at end of RFC at 12.30mins.
    Couldnt wait so after 1 hour I brewed 16g to 300g water in CCD for 3 minutes.
    lovely clean and creamy mouthfeel, sweet with blackcurrent/fruit flavours aftertaste had a slight lingering grapefruit finish.
    A most enjoyable bevy :) :) :)

  2. #2
    Roz
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    Re: Tanzanian Uru

    I roasted some for espresso a fair bit darker just on second crack Ive probably annihilated the currant flavors but it will be interesting to see, these smell great when roasted.

    I might try a sample lighter roast for traveling with the aeropress!

  3. #3
    CoffeeSnobs Owner Andy's Avatar
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    Re: Tanzanian Uru

    I suggest giving the Uru a fair rest too.

    At home we have been drinking this Uru all week, it was roasted 2 Sundays ago and last night the planets aligned and it exploded in the cup. It was very good on Monday but after 8.5 days on Tuesday night it was stunning.

    The trick now will be to see how long we keep some to see if it continues the development. I dont like my chances!

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    Re: Tanzanian Uru

    I roasted 500g about three weeks ago along with 500g of Yemin Mocha Haimi and have been doing alternate days with each. I can assure you they just seem to get better the longer you leave them. Personally I think the Tanzanian Uru is up there with the Yemin. Although I must admit. I ran out of the Yemin yesterday, and I still have 200g of the Tansanian to go. That may indicate a slight preference. ;)

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    Senior Member Rocky's Avatar
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    Re: Tanzanian Uru

    Andy roasted mine for me about two and a half weeks ago and I think it is a knockout bean. I have been experimenting with grind and tamp on it but it just comes up trumps no matter what I do. I love the big cocoa flavour balanced by a touch of acidity that brightens up the chocolate. I only fire up the machine on weekends so it is a bit hard to follow a development in the bean over a few weeks but I thought I detected a move away from the heavy cocoa (which I like anyway) to a richer intensity at last tasting. Ill be buying this one again!

  6. #6
    Roz
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    Re: Tanzanian Uru

    I think its best in milk as a double ristretto, it was a bit underwhelming in milk as a normal double but it is superb as a doppio espresso.

    Really enjoy the bean!!

  7. #7
    Senior Member Rocky's Avatar
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    Re: Tanzanian Uru

    I agree ROs. I make two coffees for myself at a time - a Piccolo Latte & a Macchiato or Espresso. The Piccolo is fine because of the small quantity of milk. I agree that a regular Latte with a single shot would be pretty bland (although my son doesnt complain)

  8. #8
    Life-long Learner DesigningByCoffee's Avatar
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    Re: Tanzanian Uru

    Hi all
    Just wondering how dark people are aiming for with the Uru as a SO espresso? It seems to hit second crack much sooner than other beans, but even then appears quite dark - is this one of those black as pitch for best results, pulling quite light? :D

    Matt

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    Re: Tanzanian Uru

    Agreed - its does go quite dark and oily if I go to second crack. Ive been stopping just before second crack (based on colour, temp and smell) and have found (re Andys comments somewhere) that it tastes really nice around day 14 after roast.

  10. #10
    Life-long Learner DesigningByCoffee's Avatar
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    Re: Tanzanian Uru

    Mmmm interesting
    I have been surfing around this point too - but boy its an ugly looking bean just before second crack! Often still wearing plenty of chaff with a chaffy plumbers crack too - compared to the Yellow Bourbon it looks terrible!
    But, like an ugly duckling, I guess it comes good in the cup - but just takes 14 days and a conscious decision not to look in the hopper!

    Thanks for your feedback - Ill keep it light then ;)

    Matt

  11. #11
    JJJ
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    Re: Tanzanian Uru

    Quote Originally Posted by 7352445E50595E5950754E745851515252370 link=1316590510/9#9 date=1324087228
    a chaffy plumbers crack too
    ;D
    Nice.

  12. #12
    Life-long Learner DesigningByCoffee's Avatar
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    Re: Tanzanian Uru

    Quote Originally Posted by 293C2B2B20232F204E0 link=1316590510/0#0 date=1316590510
    lovely* clean and creamy mouthfeel, sweet with blackcurrent/fruit flavours aftertaste had a slight lingering grapefruit finish.
    Well, Ive been roasting the Uru as suggested to just before second crack, and 7 days down Id have to agree with Greenman in terms of flavours - but as a doppio! Thick & rich crema (though not so heavy in the body as the crema would suggest), with beautiful fruit aromas, good acidity and certainly some citrus in there. Not sure on the big cocoa yet as others have mentioned, but from previous experience this might develop more over the next week. Also had it as a FW in soy, and it struggled to cut through a bit, but still very aromatic.

    I actually roasted it to blend with some Brazil - which I think will be a cracker! But drinking SO has been a pleasure too… :P

    Matt

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    Re: Tanzanian Uru

    Noooooo! I just noticed beanbay is out of Uru! argh, was just about to order some more to up my stocks of it.

    This is easily my favourite single origin bean of the last 2 years. Everyone I have given it to has loved it to death.

    Roasted to CS9-10, big cocoa body with cherry and at its best 3 weeks out for my tastes. Normally crack it about 1 week in and the flavor variations between 1 and 3 weeks are amazing.

  14. #14
    CoffeeSnobs Owner Andy's Avatar
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    Re: Tanzanian Uru

    Quote Originally Posted by 1B3C223C2D26490 link=1316590510/12#12 date=1330479870
    Noooooo! I just noticed beanbay is out of Uru!
    Thats the gotcha with specialty coffee... there is never enough of the stuff you love (which is why we encourage people to buy it while its there)

    Ive had a pile of emails about it too. There is no more until next season... think Christmas at best.

    All I can do is suggest you give the Tanzania Kyaurinde (Special K) a go, it was grown in the same season, a few KM from Uru and both were milled and shipped together. We landed a bit more of the Special K so its still available for a little while at least.

    Green:
    http://beanbay.coffeesnobs.com.au/ViewProduct.aspx/482-tanzania-kyaurinde-faircrack-pulped

    Brown:
    http://beanbay.coffeesnobs.com.au/ViewProduct.aspx/484-tanzania-kyaurinde-faircrack-pulped



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    Re: Tanzanian Uru

    Cheers for the info Andy. Ill have to order some Kyaurinde. Wil be interesting to compare the two

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    Re: Tanzanian Uru

    Thanks for sourcing the Tanz Uru Andy. I too am sad its all gone :(, but learnt a heck of a lot from it :), being pretty new to roasting. Am looking to experimenting with another selection Ive ordered.

    Pete

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    Re: Tanzanian Uru

    Glad I grabbed 2.5kg of it.... All sitting in the cupboard at the moment. Get the impression this stuff is delicious :)

  18. #18
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    Re: Tanzanian Uru

    Agree the Uri it great stuff. But in my view the Kya is slightly better!!

    This is the tasting note from my file:

    "if you think the uri is good; wait till you try the kya. Everything to like about the uri, but more. More caramel, more fruit, more mouthfeel, more depth, more of everything…"

    I gave the uri a cupping score of 41/50 and kya 45/50

  19. #19
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    Re: Tanzanian Uru

    I roasted the Uru 4 days ago on the Behmor (300g, 1IbP3C) and took it to 2nd crack - externally cooled. I had to have two cups this morning & although very young on roast days, the cocoa just shines through even on a Breville 800ES... Not long, my toy is on order ;)



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