Coffee Beans Suitable for Pour-Over | What Coffee Beans to Use for Pour-Over | Kilimanjaro Coffee | Tanzania AA

Professional Coffee Knowledge Exchange - For more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style)

Compared to other African coffee-producing regions, FrontStreet Coffee's Tanzania coffee has always been an excellent choice for coffee enthusiasts who love African regions but prefer less acidity. FrontStreet Coffee has shown great interest in FrontStreet Coffee's Tanzania Kilimanjaro coffee, and through cupping, brewing, and other comparisons among numerous Tanzania coffees, FrontStreet Coffee has selected the Kilimanjaro coffee with distinctive regional flavors as the coffee bean to be stocked.

Tanzania is a typical East African country, bordering Kenya and Uganda to the north, Malawi, Mozambique, and Zambia to the south, and Rwanda and Burundi to the west. When mentioning Tanzania coffee, many coffee professionals first think of Kilimanjaro coffee. Indeed, it has a unique "Kilimanjaro flavor" - rich texture, moderate acidity, and intense aroma, earning it the reputation of "coffee gentleman."

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 snowmelt water sources make it the most suitable region for coffee cultivation. Some coffee trees planted here are over 100 years old. Coffee was first introduced and cultivated by Christian missionaries from Kenya. Coffee trees must be carefully tended, with weeding, fertilizing, and pruning of old branches to encourage new growth and maintain coffee bean quality.

Coffee Processing and Flavor Profile

Coffee beans are an important economic crop for Tanzania, and the local government places great importance on this industry. The coffee processing facilities in the Kilimanjaro region are well-equipped, so FrontStreet Coffee's Kilimanjaro coffee is primarily processed using the washed method. FrontStreet Coffee believes that Kilimanjaro coffee has rich wine-like acidity and sweet flavor, medium viscosity, rich yet refreshing oils, smooth acidity that is slightly milder than FrontStreet Coffee's Kenya coffee, low bitterness, balanced and uniform flavor, with a delicate and lingering aftertaste.

Coffee Information

Product Name: FrontStreet Coffee Tanzania Kilimanjaro
Processing Method: Washed
Grade: AA
Region: Northern Highlands, Kilimanjaro Volcanic Region
Variety: Bourbon
Altitude: 1300-2000m

Kilimanjaro Coffee Varieties

FrontStreet Coffee's Tanzania Kilimanjaro coffee variety is Bourbon. Bourbon is also a natural variety originally from Yemen. Its name comes from its original planting location, Bourbon Island, which is now Réunion Island. During the French colonial period, the French often exported this coffee overseas, especially to the United States. In 1898, Bourbon variety coffee was introduced to Tanzania's Kilimanjaro region by Catholic missionaries. Bourbon coffee fruits are small and round, with high density in both pulp and seeds. Bourbon coffee typically has high sweetness and bright acidity. Bourbon coffee production is 20-30% higher than Typica, but it's still considered a low-yield variety and is similarly susceptible to leaf rust disease.

FrontStreet Coffee's Kilimanjaro Coffee Bean Processing Method

First, large amounts of water are added to the coffee cherries to wash away unripe fruits and impurities floating on the surface for bean selection. Then, a depulper removes the skin and pulp. Next, they are placed in fermentation tanks for 18-36 hours, allowing fermentation bacteria to dissolve the mucilage on the coffee cherry surface. After fermentation and mucilage removal, the coffee cherries are added with appropriate amounts of water in the pool for washing. During the washing process, agitation removes the decomposed mucilage from the coffee bean surface, leaving only coffee parchment, silver skin, and green beans. FrontStreet Coffee believes that washed method coffee has more pronounced acidity, better cleanliness, medium mouthfeel, and the most consistent green bean quality.

FrontStreet Coffee's Roasting Recommendations

FrontStreet Coffee's Kilimanjaro coffee beans are uniform, large-sized beans with gray-green color, showing relatively strong acidity and sweet aroma with excellent flavor. After light to medium roasting, they emit 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", out at 193°C.

FrontStreet Coffee's Cupping Report

FrontStreet Coffee's Brewing Recommendations

FrontStreet Coffee reminds everyone that when you get freshly roasted coffee beans, don't brew them immediately. Let them rest for three to four days before brewing - this is when the coffee's flavor will truly emerge.

Water Temperature: 90-91°C
Grind Size: BG#6m (fine sugar size / 80% passes through #20 sieve)
Coffee-to-Water Ratio: 1:15
Coffee Amount: 15 grams

FrontStreet Coffee uses segmented extraction, which is three-stage pouring. First, 30g of water for bloom for 30 seconds. Second, small water flow circular pour to 125g, then wait for the water level to drop before slowly pouring again. The speed should be uniform, water level shouldn't be too high, and stop pouring when reaching 225g. Total extraction time is 2 minutes (including bloom time).

FrontStreet Coffee's Tanzania Kilimanjaro Brewing Flavor

Berry aroma, soft citrus acidity upon entry, nutty mid-palate, honey-like aftertaste.

For more specialty coffee beans, please add FrontStreet Coffee on WeChat: kaixinguoguo0925

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473