Tanzania Coffee Bean Region Stories Tanzania Coffee Bean Brewing and Flavor Characteristics

For more premium coffee knowledge, please follow the official WeChat account: FrontStreet Coffee

Tanzania is an East African country with vast coffee bean cultivation areas. FrontStreet Coffee believes that Tanzanian coffee possesses more prominent aroma than typical coffee beans, with a unique, delicate, and rich taste. It has rich oils yet is remarkably refreshing, carrying a forest-like wild fragrance with caramel-like sweet stability, elegant and rich creamy chocolate aroma, blending fruity notes with a mellow sweet aftertaste. The finish is delicate and lingering, with a hint of almond flavor when slightly cooled, exhibiting an acidity similar to the red wine quality of Kenyan coffee.

When discussing Tanzanian coffee, FrontStreet Coffee believes that coffee produced in the Kilimanjaro region must be mentioned. Located in northeastern Tanzania, it is Africa's highest mountain range, and coffee from this region represents the best of Tanzanian coffee beans, accounting for 75% of Tanzania's coffee production.

Kilimanjaro Coffee

Kilimanjaro coffee grows on the volcanic slopes of Africa's highest mountain range in northeastern Tanzania, featuring a unique origin flavor with excellent body and bright acidity, making it one of Africa's finest coffees.

Not only is Kilimanjaro Africa's highest mountain range, but it is also a high mountain formed after volcanic eruptions, being the world's second-largest volcanic crater. It's worth noting that volcanic ash soil provides excellent nourishment for growing coffee beans. The volcanic soil of Kilimanjaro's high mountains is fertile, slightly acidic, well-drained, and the combination of climate and geology allows coffee flavors to develop exceptionally rich.

Additionally, Africa often gives people the impression of year-round high temperatures and dry humidity. This is actually a major misconception. Take Kilimanjaro as an example: although mountain temperatures can reach up to 59°C, the summit can have year-round snow, reaching down to -34°C, thus earning Kilimanjaro the name "Equatorial Snow Peak." In terms of rainfall, river valleys receive 800-900mm annually; mountainous areas are cool and rainy, with annual precipitation reaching 1600-1800mm on windward slopes. Growing in the climate and geographical environment provided by this "Equatorial Snow Peak," one can imagine how special the coffee flavors might be.

Compared to its close relative Kenyan AA coffee, Tanzania's Kilimanjaro coffee has slightly lower body and acidity but still presents excellent body and brightness, along with delicate balance and a refreshing cup. Kilimanjaro coffee is also somewhat milder than Kenyan coffee, often exhibiting a smooth, velvety texture with hints of blackcurrant. Kilimanjaro coffee has a rich flavor, embodying many advantages of Kenyan coffee, making it one of the world's top-quality coffees.

Kilimanjaro Coffee Harvest and Processing

If given proper care, Kilimanjaro is undoubtedly one of the world's finest coffees. However, unlike Kenyan coffee, Kilimanjaro coffee focuses more on proper harvesting and processing of coffee beans. The problem is the lack of coffee-related infrastructure in the Kilimanjaro region, which is far less advanced than Kenya. A deeper issue is that Kilimanjaro's coffee growers lack motivation to be extremely careful during various stages of coffee bean processing.

Therefore, while finding and purchasing Kilimanjaro coffee is not difficult, finding truly premium Kilimanjaro coffee remains relatively challenging. It is hoped this situation will improve in the future as coffee beans in the region receive better care. Currently, coffee growers are only motivated to separate and sell small coffee beans from the region, which already commands a premium. Coffee farmers generally show little concern for how these beans are processed.

Kilimanjaro Coffee Politics

The coffee politics in the Kilimanjaro region remain fragile. Here's some historical context: for example, in 2005, Peet's Coffee and Tea introduced a Kilimanjaro Tanzanian coffee bean purchased from 839 small-scale growers, marking the second consecutive year they could sell directly to coffee roasters without participating in the national coffee auction.

In 2000, Peet's began collaborating with the Kilimanjaro Native Coffee Growers Association (KILICAFE), and by 2005, the association had grown to over 8,000 small coffee growers. One goal was to improve the quality and consistency of Kilimanjaro coffee beans. By bypassing the national coffee auction and selling directly to coffee roasters, farmers received higher prices, and the quality of premium coffee significantly improved.

In the past, the Kilimanjaro Coffee Growers Association (KiliCafe) was part of Starbucks' Coffee and Farmer Equity (CAFE) Practices program, establishing best practices for long-term production.

Kilimanjaro Native Cooperative Union

The Kilimanjaro Native Cooperative Union (KNCU) is Africa's oldest cooperative, with coffee being their most important economic crop. They grow Arabica coffee on the volcanic soil of Kilimanjaro, producing wet-processed (washed) coffee. Coffee trees are often intercropped with bananas.

Over 150,000 small farmers from nearly 100 village societies supply KNCU with approximately 5,300 tons of Arabica coffee. This coffee accounts for about 60% of the region's coffee, though this percentage varies due to market conditions and competing private trade agreements. KNCU is registered as a Fair Trade supplier and exports some of its coffee beans under the Fair Trade name. KNCU's collected and traded coffee accounts for about 11% of the national coffee total production. KNCU also supports employee-provided organic coffee development, training, and inspection, working with farmers to improve quality and yield while helping the environment and farmers achieve higher profits.

The WACHAGGA People of Kilimanjaro

Over 2,000 small coffee farmers from Kilimanjaro were selected to participate in this project, including Moshi coffee farmers and the indigenous WACHAGGA people of the mountain region, who speak Bantu languages. They are Tanzania's third-largest ethnic group.

The Wachaga people mainly live on the eastern and southern slopes of Kilimanjaro, as well as in the Meru Mountain and Moshi areas. For over a thousand years, they have been known for successfully using extensive irrigation systems, fertilization, and other agricultural methods. The fertile soil, abundant rainfall, and mild climate of the Kilimanjaro region provide optimal conditions for many small coffee farms in the area, known as shambas, where coffee is typically intercropped with bananas.

Organic quality farmers in the region help protect the fertility of volcanic soil and maintain shade trees. Due to the elimination of intensive cultivation, coffee farmers achieve higher profits and reduced health risks.

Harvesting Coffee on Kilimanjaro

Kilimanjaro stands at 19,341 feet (5,895 meters) above sea level, making it the world's tallest free-standing mountain. The coffee harvest season in the Kilimanjaro region lasts from October to February. Approximately one million people live on the coffee-growing slopes of Kilimanjaro, and coffee cultivation is the sole source of income for many of them. Recently, weather patterns altered by climate change and temperature variations have led to coffee leaf rust disease (locally known as "roya"), which has destroyed over 90% of trees—sufficient for the local government to declare it a national emergency.

FrontStreet Coffee Brewing Guide

FrontStreet Coffee uses this Tanzanian Kilimanjaro coffee bean as an example for brewing to experience its flavors.

FrontStreet Coffee Roasting Recommendations:

This Tanzanian coffee consists of uniformly large coffee beans with a gray-green color, exhibiting stronger acidity and sweet fragrance, with excellent flavor. After medium-light roasting, it releases sweetness and light acidity.

Entry temperature: 170°C, Yellowing point: 6'30'', 150.8°C, First crack: 10'16'', 182.7°C, First crack development 1'45'', discharge at 193°C.

FrontStreet Coffee Brewing Parameters:

Dripper: V60
Coffee-to-water ratio: 1:15
Water temperature: 91°C
Grind size: Hand-pour fine sugar

FrontStreet Coffee Brewing Method:

30g-125g-225g. Use 30g of water for bloom for 30 seconds. After blooming, pour in a circular motion to 125g. Wait for the water level to drop to half, then continue pouring in a circular motion to 225g.

FrontStreet Coffee Flavor Description:

Dry aroma: Caramel
Wet aroma: Berry
Flavor: Citrus entry, honey, berry, tea-like sensation.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473