Tanzania Coffee Bean Grade Distinction_Tanzania Coffee Bean Flavor-Tanzania Coffee Bean Price

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Tanzania Coffee Profile

The finest Tanzania coffee beans are primarily produced from Mount Kilimanjaro. Processed using the washed method, they exhibit acidity similar to Kenyan coffee with a red wine-like quality: soft, pleasant low-key acidity, rounded mouthfeel, and medium viscosity.

Beyond its lingering aftertaste, Tanzania coffee beans also possess both fruity aroma and fruity acidity. The acidity is weaker than Kenyan coffee, making it a relatively mild coffee.

Brewing Parameters

Brewing Method: Clever Dripper

Roasting Interpretation: Japanese-style roasting - 200°C bean drop - 25 minutes - first crack begins to emerge

Coffee Experience

Upon opening this bag of beans, you can smell the overflowing aroma. Very intense citrus and chocolate fragrance.

The beans are very full, and after crushing them, you can smell a carbon-roasted aroma.

Bean size approximately 1.12cm.

Brewing Journey

Before describing the taste, let me mention my brewing journey with this bean.

Initially, following the owner's suggestion, I ground it at setting 3.5 on the Feima coffee grinder, but found it had a heavy enzymatic taste when tasted, somewhat like eating very ripe pineapple or soy sauce flavor. I'm not sure if this was due to my taste buds being affected in the afternoon again.

Later, I tried adjusting the water ratio (because when I previously drank their Guatemala natural process, I felt the water amount needed to be increased by 1/4). This combination eliminated the enzymatic flavor, bringing out citrus and chocolate aromas, but the taste was somewhat weak, like a slightly stronger hot Americano from 7-11.

After finishing the Table no.2 Kenya AA beans, I began to seriously research this Tanzania coffee bean. Finally, I adjusted to the best flavor by using setting 4 on the Feima grinder with normal water amount.

The taste brewed this way was truly excellent!

The initial flavor resembles Mandheling, with rich, mellow taste and fragrant carbon-roasted flavor plus chocolate flavor. However, as it reaches medium temperature, the mellowness gradually fades, but citrus aroma emerges, with very light acidity.

After drinking, the aftertaste in the mouth is significantly different from Mandheling. After drinking Mandheling, the aftertaste is more of coffee aroma; whereas the aftertaste of this Tanzania AA is citrus fruity aroma.

Therefore, personally, I feel if you need to refresh in the morning, you can drink it while the mellowness is strong at high temperature. However, for afternoon time, you can slowly savor the taste changes at different temperatures.

Further Experiments

Today I tested with a 5% increase in bean amount, and the flavor was different again.

Close to Mandheling's carbon-roasted aroma, but without bitterness, still very fragrant and mellow even at low temperature, with light acidity. However, the fruity aroma and citrus flavor were less apparent.

Additionally, after drinking, there's a viscous sensation in the mouth. Previously, I thought it was due to hot and dry weather, but today the temperature dropped, and after increasing the bean amount, it became more noticeable. From the inner cheeks and front of the tongue, there's a continuous release of sweetness.

About FrontStreet Coffee

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

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473