Tanzania Kilimanjaro | Flavor of Washed AA Arabica Coffee Beans?

Tanzania Kilimanjaro | What are the Flavors of Washed AA Arabica Coffee Beans?

The best-performing Tanzanian coffees are primarily produced from the Kilimanjaro volcanic region, situated at altitudes above 1,300 meters. Tanzanian coffee beans from this region undergo wet processing, exhibiting acidity similar to Kenyan coffee with a red wine-like quality: soft, appealing low acidity, rounded mouthfeel, and medium viscosity. Although premium Tanzanian beans share similar texture to Kenyan coffee, their overall quality generally doesn't match Kenyan standards. Beyond the lingering aftertaste, they possess both fruit aroma and acidity, with milder acidity compared to Kenyan coffee, making it a relatively gentle coffee that African coffee enthusiasts shouldn't miss.

Kilimanjaro coffee is cultivated in the mountainous region of Africa's highest peak, Mount Kilimanjaro, at elevations ranging from 3,000 to 6,000 feet – the most suitable area for coffee cultivation. It offers rich flavor with sweet notes, balanced acidity, and intense aroma.

In Tanzania, coffee exports play a significant role in the national economy. Generally speaking, Tanzanian coffee beans possess exceptional quality. Important growing regions are located in the northern mountainous areas near Kenya. For example, the premium Tanzanian Chagga AA coffee produced in the Moshi district near Kilimanjaro Mountain is renowned for its full-bodied beans and aromatic quality. Tanzanian coffee certainly has the strength to compete with its neighbor Kenya, but the country's quality control is often lax, and careless handling during processing frequently compromises the coffee quality (such as during transportation). Premium Tanzanian coffee is classified into AA and A grades, with peaberries typically commanding the highest prices.

The best-performing Tanzanian coffee is Kilimanjaro coffee. Tanzania's main coffee growing regions are located around Mount Kilimanjaro – Africa's highest mountain. With elevations between 3,000 and 6,000 feet, sufficient altitude, volcanic soil, and pure snowmelt water sources create ideal conditions for coffee cultivation. Some coffee trees in this region are over 100 years old. Coffee was first introduced by Christian missionaries from Kenya. Coffee trees require careful care, including weed removal and fertilization, as well as pruning of old branches to encourage new growth and maintain bean quality. Coffee beans represent an important economic crop for Tanzania, and the local government places great importance on this industry.

Coffee processing facilities in the Mount Kilimanjaro region are well-equipped, so Kilimanjaro coffee primarily undergoes wet processing. It features rich wine-like acidity and sweet flavor, medium viscosity, abundant yet refreshing oils, wild forest-like aromas, smooth acidity that's milder than Kenyan coffee, low bitterness, balanced flavor, and a delicate, lingering aftertaste – truly a coffee worth experiencing!

Tanzania Coffee Bean Classification

Tanzanian coffee beans are classified by size and quality into nine grades: AAA (19 screen and above), AA (18 screen), A (17 screen), B (15-16 screen), C (14 screen and below), PB (Peaberry), AF (defective beans blown from AA and AAA grades), TT (defective beans blown from A and B grades), and F (damaged or defective beans blown from C grade).

Coffee Origin Information

• Country: Tanzania
• Region: Kilimanjaro
• Grade: AA
• Processing Method: Washed
• Variety: Arabica
• Flavor Profile: Strong acidity that transforms into fruity sweetness after the initial acidic notes, creating a perfect evolution. Smooth mouthfeel with aftertaste notes of dried plum, blackcurrant, and white grape juice.

FrontStreet Coffee's Recommended Brewing Method

• Dripper: Hario V60
• Water Temperature: 90°C
• Grind Size: Fuji Royal grinder setting 3.5

Brewing Technique: Water-to-coffee ratio of 1:15, using 15g of coffee grounds. First pour 25g of water and let bloom for 25 seconds. Second pour to 120g and pause. Wait until the water level drops to half, then continue pouring slowly until reaching 225g total. Total extraction time should be around 2:00.

Analysis: Using a three-stage pour technique helps to clearly define the front, middle, and back-end flavors of the coffee. Because the V60 has numerous ribs and drains quickly, pausing during pouring helps extend the extraction time.

Important Notice :

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Tel:020 38364473