How Does Tanzania's Kilimanjaro Coffee Taste? Is It Good?

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The Excellence of Kilimanjaro Coffee

The finest coffee from Tanzania is Kilimanjaro coffee. Tanzania's main coffee growing region is located on Mount Kilimanjaro - the highest mountain on the African continent, with elevations ranging from 3,000 to 6,000 feet. The sufficient altitude, volcanic soil, and pure melting snow water sources make this the most suitable region for coffee cultivation. Some coffee trees planted here are over 100 years old. Coffee was first introduced and cultivated by Christians from Kenya. Coffee trees must be carefully tended, with weeding and fertilization, and old branches must be pruned to allow new growth and maintain coffee bean quality.

Coffee Processing and Flavor Profile

Coffee beans are an important economic crop in Tanzania, and the local government places great importance on this industry. The coffee processing facilities in the Kilimanjaro region are well-equipped, so Kilimanjaro coffee is typically processed using the washed method. It has rich wine-like acidity and sweet flavor, medium viscosity, abundant yet refreshing oils, and carries a wild forest-like aroma. The acidity is smooth and slightly weaker than Kenyan coffee, with low bitterness and balanced flavor. The aftertaste is delicate and lingering - definitely a coffee worth tasting!

Coffee Bean Classification

Tanzanian coffee beans are classified by size and quality into nine grades: AAA (19 screen and above), AA (18 screen), A (17 screen), B (15-16 screen), C (below 14 screen), PB (Peaberry), AF (inferior quality beans blown from AA and AAA), TT (inferior quality beans blown from A and B grades), and F (broken or inferior quality beans blown from C grade).

Tanzanian Coffee Characteristics

Mount Kilimanjaro is located in northeastern Tanzania and is the largest coffee producing region, accounting for 75% of production. Tanzanian coffee beans possess exceptional quality. Important growing areas are in the northern mountainous regions near Kenya. Smallholder farmers account for 85% of coffee cultivation, growing coffee at altitudes between 1,300-2,000m. The coffee flavor differs from neighboring Ethiopia and Kenya, possessing characteristics of both countries - excellent body with fruit and floral aromas.

This Batch: Kilimanjaro Peaberry

This batch of Kilimanjaro volcanic peaberry coffee has a peaberry yield rate of about 3-5%, making it relatively scarce. Processed using the washed method, it has acidity similar to Kenyan coffee with wine-like quality, soft and low-key rounded acidity, and medium viscosity. Premium Tanzanian beans have a texture similar to Kenya, but overall quality can match Kenyan coffee. Besides the lingering aftertaste, it possesses both fruit aroma and fruit acidity. The acidity is weaker than Kenya, making it a milder coffee with apricot, date-like rounded sweetness, subtle spice, and malt chocolate notes.

Flavor Notes

Flavor: Ume plum, plum, red currant, wine-like acidity with lemon fragrance, rich and persistent fruit aroma, overall balanced flavor with smooth acidity, high body, date-like sweetness, malt chocolate, complete floral aroma layers, rich caramel sweetness in the finish. As temperature decreases, fruit acidity becomes smoother, making the sweet taste and caramel richness more apparent, with balanced acidity and gentle character.

FrontStreet Coffee: A roastery in Guangzhou with a small shop but diverse bean varieties, where you can find both famous and lesser-known beans, while also providing online shop services. https://shop104210103.taobao.com

Important Notice :

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