Sometimes coffee carries a message that goes beyond the mere taste experience. The name "Hongera" means "congratulations" in Swahili and represents a deep personal tribute for the SOLO brewing roastery. It is a memory of the late Nelcy Campos Filho, the father-in-law of one of the roasters, who was renowned for his infectious positivity and wonderful habit of constantly appreciating and congratulating those around him on their achievements. This coffee is meant to be the liquid embodiment of his warm nature. It is the type of "comfort coffee" that embraces you and gives you a feeling of calm and security. In the cup, this kindness manifests itself in an incredibly smooth, full body and a dominant flavor of high-quality milk chocolate intertwined with the sweetness of hazelnuts. However, to keep the profile from becoming bland, you will sense a subtle, playful spark of red fruit in the background. Whether you prepare it with a filter or as a creamy espresso, you will always get a cup full of comfort that celebrates life exactly as Nelcy would have wanted.
This coffee gem came to us from East Africa, specifically from the Karatu region of Tanzania. Here, on the Acacia Hills farm, producer Leon Christianakis, who is one of the absolute best in the field, farms. His plantations are located at an altitude of between 1,750 and 1,850 meters above sea level. It is this altitude, combined with cooler nights and fertile soil, that allows the coffee cherries to ripen more slowly and concentrate more sugars. The Kent variety, specifically in the AB size class, was selected for this lot. Kent is a variety with a history dating back to India, but it thrives in Tanzanian conditions. Leon's farm is proof that even in a region previously known for commodity coffee, world-class beans can be produced when the ideal terroir is combined with a farmer's meticulous approach.
The processing of this coffee is a demonstration of discipline and patience. The whole process begins in the field, where pickers make the first selection and choose only perfectly ripe cherries. In the evening after harvesting, the cherries are mechanically de-pulpedand sent to fermentation tanks. Here, open fermentation takes place, which lasts 12 to 13 hours. Farmers regularly check the coffee to ensure they know exactly when fermentation is complete. Once this is done, the beans are washed in clean water and sorted according to density into P1 andP2 grades(the two highest quality grades) andfloaters, which are discarded. This is followed by a drying phase on African beds, which lasts 13 to 16 days depending on the weather. The goal is to get the moisture content of the parchment to exactly 12%. Only after this value is reached is the coffee moved to a dry warehouse, where it rests before export. The result of this care is an incredibly clean profile that you will clearly recognize in your cup.