Tanzanian Coffee - Are Coffee Beans from the Shiviwaka Region Bitter? What Flavors and Characteristics Do They Have?

Tanzania Shiviwaka Coffee: Comprehensive Guide

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Are Tanzania Shiviwaka Coffee Beans Bitter? What Are Their Flavor and Mouthfeel? How to Brew?

Tanzania is famous for its peaberry coffee, but this AA from Tanzania's Shiviwaka Co-Op is one of the best African coffees we've had this year. Shiviwaka aims to help small farmers bring their products to market, creating positive change for Tanzania's coffee growers, their families and communities, and the environment. Shiviwaka represents the interests of more than 8,500 coffee farmers from the Mbeya, Mbozi, Ileje, and Rungwe district councils. The organization initially became the Apex organization for small farmers in the Mbeya region in 2007. It was registered as a farmer-owned non-governmental organization in 2009 under the Non-Governmental Organizations Act of 2002 and obtained company limited by guarantee status in 2014. The organization assists member farmers in optimizing their coffee marketing, informing them about price fluctuations and quality requirements, and establishing and maintaining connections with potential overseas buyers.

The southern highlands region of Tanzania, near the borders of Zambia and Malawi, features mountains, mineral-rich volcanic soil, and lush rolling hills—everything needed to grow Arabica coffee beans. Cultivating this coffee is a group of farmers known as Shiviwaka. Shiviwaka, meaning coffee farmers' association, was established in 2007 with the goal of increasing production and improving quality to enhance livelihoods. Under the pillars of accountability, transparency, good governance, and volunteerism, these farmers are achieving their mission by producing coffee that is inspiring and excellent.

Flavor Profile

This washed coffee is a fantastic Tanzania, plain and simple. The cupping reveals sweet vanilla and coconut with honeydew melon notes. The flavors continue on the palate, with vanilla joined by rich chocolate and melted butter. The acidity is crisp and citrus-driven, with a delicate and smooth body. It will remind you of a great Kenya AA—but we haven't included any Kenya this good in a long time.

Tanzania's Coffee Growing Regions

Tanzania's main coffee growing areas include Arusha (Meru), Moshi district (on the slopes of Mount Kilimanjaro), Oldeani (in the Arusha region), the highlands between Lake Tanganyika and Lake Nyasa, and Songea in the Ruvuma region of southeastern Tanzania, where the Ruvuma River forms most of the southern border with Mozambique.

Coffee from southern Tanzania often benefits from better drying conditions and improved transportation—a significant advantage since many criticisms of defective Tanzanian coffee batches stem from "steaming" in shipping containers during transport. See also Tanzania Peaberry Coffee and Tanzania Kilimanjaro Coffee. Tanzania Arusha is the market name for Arabica coffee plants of the Arusha variety grown in the mountains. The Arusha variety is an Arabica coffee cultivar that can be either Typica or French Mission variety.

Tanzania's three most distinctive coffees are Moshi, Arusha, and Kilimanjaro, all grown in mountainous regions. Mount Kilimanjaro is near Tanzania's border with Kenya. Tanzania's high altitudes make almost all coffee Strictly High Grown (SHG).

Mbeya (the name of a major town) and Pare (a market name) extend further south in Tanzania between Lake Nyasa and Lake Tanganyika, and are also respected but available in smaller quantities.

Technical Specifications

Altitude: 1,400 to 1,800 meters above sea level

Arabica Varieties: N&KP, Kent, Bourbon Whiskey

Harvest Period: July-August (North); April-May (South)

Tanzania's overall green coffee production quality and consistency also lag far behind Kenya's coffee production quality. The wine-like acidity of Tanzanian coffee is comparable to Arabica coffee and African coffee. All Tanzanian coffee is wet-processed (washed), and the Tanzanian coffee grading system is similar to Kenya's coffee grading, with Tanzania AA being the highest grade, followed by A, B, and so on.

The aroma of Tanzanian coffee may present earthy notes, sometimes with the sweetness of brown bread. The finish lingers with subtle suggestions of East African wildness. Compared to Kenyan coffee, Tanzanian coffee's acidity is slightly lower, and it's less consistent with a milder body. While the fruit and acidity are more understated, they still shine through. Ground Tanzanian coffee may offer sweet molasses aromas, slightly floral, with apple-like fruit notes.

Flavor: Sweet vanilla and coconut with honeydew melon notes. The flavors continue on the palate, with vanilla joined by rich chocolate and melted butter. The acidity is crisp and citrus-driven, with a delicate and smooth body.

FrontStreet Coffee Recommended Brewing Method:

Dripper: Hario V60

Water Temperature: 88°C

Grind Size: Small Fuji grind level 4

Brewing Technique: Water-to-coffee ratio 1:15, using 15g of coffee grounds. First infusion with 25g of water for a 25-second bloom. Second infusion to 120g, then pause. Wait until the water level in the coffee bed drops to halfway, then continue slow infusion until reaching 225g total water. Extraction time approximately 2:00.

Analysis: Using a three-stage brewing method to clearly distinguish the front, middle, and back-end flavors of the coffee. Because the V60 has many ribs and drains quickly, pausing during pouring can extend the extraction time.

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