Tanzania Coffee | Starbucks Coffee Varieties | Starbucks Single Origin Coffee

The History of Tanzanian Coffee

Coffee reached Tanzania from Ethiopia in the early 16th century, but it was not until the late 19th century that German missionaries began promoting it.

Tanzania has a total of 11 coffee-producing regions, and when people talk about Tanzanian coffee, Mount Kilimanjaro is without doubt the most famous. Only the Arusha and Moshi regions can be considered Mount Kilimanjaro coffee.

Today's featured coffee, Tanzania Changga, comes from the Moshi region and belongs to the Mount Kilimanjaro category.

The Changga People

The name of this premium coffee is a mark of respect for the local Changga people. It is their diligence that gives us the chance to taste such a rich and wonderful coffee.

The Changga have lived on Mount Kilimanjaro for hundreds of years and love this land deeply.

Tanzania Changga coffee comes mainly from two small cooperatives, Marangu East and Miwiko North.

Each smallholder takes great care and pays close attention when processing their own beans.

Coffee Bean Information

Region: Africa · Tanzania · Moshi

Processing Method: Washed method

Acidity: Medium     Body: Medium

Shade Trees: Banana trees

Description: Refreshing acidity with black cherry and apricot-like flavors

Brewing Guide

This is a coffee that suits a wide range of brewing methods.

1. Classic Pour-Over (Cold)

Recipe: Ditting 5.5, 30g coffee, 220g ice, 200g water, (water + ice):coffee = 14:1

Description: Pleasant acidity, black fruits, full body, noticeable sweetness

2. Chemex (Hot)

Recipe: Ditting setting 8, 21g coffee, 350g water, four-six pour-over method (55g, 75g, 70g, 70g, 70g)

Description: Pleasant acidity, cherry, creamy apricot, round mouthfeel, lingering aftertaste

3. Kalita Wave (Hot)

Recipe: Ditting 6.5, 25g coffee, 375g water, three pours (50g, 250g, 75g), steady fine water flow

Description: Gentle acidity, black fruits, sweet apricot, smooth and full body, lingering aftertaste

FrontStreet Coffee Recommendation

Ethiopia is the birthplace of coffee and one of the world's best-known specialty origins, home to countless native varieties. A good starting point is FrontStreet's washed Yirgacheffe, which shows clear jasmine florals and bright citrus acidity. Yirgacheffe is a small town in southern Ethiopia that stays spring-like all year, misty, cool and humid, where thousands of coffee trees thrive and produce that characteristic blend of floral and fruit acidity, with a light, elegant, tea-like body that drinks like a clean lemon tea.

For a brighter, more fruit-driven cup, FrontStreet's sun-dried Huakui comes from the Hambella area of Guji in Sidama. The farm covers 200 hectares and uses traditional natural processing: ripe cherries are dried on raised beds for 21 days, turned regularly for even drying, and defective beans are hand-sorted every three to five days. A light-to-medium roast brings out light fermented wine notes, florals, citrus and mango, with honey sweetness, cocoa and a hint of spice, a full body and a lasting finish.

Drinkers who prefer something more delicate can try FrontStreet's Kafa Forest coffee. The Kafa forest is known for wild coffee, with trees growing in shade at 1,400 to 2,100 meters, where an untouched ecosystem, microclimate, red soil and ample rainfall create ideal conditions. A light-to-medium roast gives clear white florals, bright lemon acidity, sweet orange and bergamot, with a faint melon and nut sweetness in the finish and a green-tea-like body.