Differences Between Tanzanian and Kenyan Coffee Beans - How Do Kilimanjaro AA Coffee Beans Taste?

Tanzania Coffee: The Rising Star of East African Coffee

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The bright acidity of Kenyan coffee has captivated the taste buds of many coffee lovers who enjoy light-roasted, acidic coffee. However, neighboring Kenya lies a country with a longer coffee cultivation history, which has been rapidly revitalizing in recent years to catch up with Kenyan coffee. FrontStreet Coffee would like to introduce you to the close neighbor of Kenyan coffee—Tanzanian coffee.

Tanzania: A Rising Coffee Star in East Africa

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. Many people like to compare Tanzanian coffee with its neighbor Kenya. Compared to Kenya's high-quality coffee beans, Tanzanian coffee has less pronounced bright acidity, displaying a gentler and mellower beauty with added sweet fragrance. A rich wine aroma is also a characteristic feature of Tanzanian coffee.

Although not as famous as Kenyan beans, its annual production is nearly equal to Kenya's, reaching 50,000 tons. The earliest Arabica seeds were introduced from Reunion (formerly Réunion Island), a French territory, and planted in the Bayamoyo and Mogoro production areas. In 1893, beans grown on the slopes of Mount Kilimanjaro became the most successful coffee beans. Other varieties were subsequently introduced from neighboring Burundi in the 1950s and planted in western Tanzania. Currently, 75% of coffee is grown in high-altitude areas, while wild coffee continues to appear locally.

Unlike most African coffee-producing countries, Tanzanian coffee bean bags are not the common jute bags but coarse fiber bags made from agave leaves. This is because the local government has prohibited the use of jute bags to protect Tanzania's sisal industry.

Mount Kilimanjaro, Africa's highest peak, stands in northeastern Tanzania. After World War I, it was placed under trusteeship and was once under British colonial rule, gaining independence in 1964. Bourbon variety coffee was first introduced in 1893, with washed processing being the primary method for green beans. High-quality, high-altitude Tanzanian coffee, like Kenyan coffee, exhibits vibrant and bright acidity.

Tanzania Coffee Regions and Varieties

The northern coffee regions of Tanzania include highland areas around Mount Kilimanjaro such as Moshi and Mbeya, while the southern regions are primarily the Songea-Ruvuma area through which the Ruvuma River flows. Due to different growing terrains, the styles vary slightly. Coffee produced in the Ruvuma region of southwestern Tanzania has wine and fruity aromas, distinguishing it from coffee in the northern region near Mount Kilimanjaro.

Mount Kilimanjaro is located in northeastern Tanzania and is also Tanzania's largest coffee-producing region, accounting for 75%. Generally speaking, Tanzanian coffee beans possess exceptional quality. Important production areas are in the northern mountainous regions close to Kenya, where smallholder farmers account for 85% of coffee cultivation. Local smallholder farmers grow coffee at altitudes between 1,300-2,000m. Its coffee flavor differs from neighboring Ethiopia and Kenya, possessing characteristics of both countries - excellent body with fruity and floral aromas, making it a coffee worth trying.

Peaberries: A Unique Tanzanian Treasure

Coffee belongs to dicotyledonous plants. Generally, a coffee cherry fruit normally contains a pair (two halves) of coffee seeds, which we call coffee beans.

Compared to flat beans (pair of flat-sided beans), round beans, also known as caracol or caracolillo (Spanish for "small snail"), are produced because of uneven pollination (Arabica coffee plants are self-pollinating; if a coffee flower has only one ovary, or only one ovary is successfully pollinated, it can only produce one seed), or uneven nutrition during growth (usually more likely to occur in coffee fruits growing at the ends of coffee tree branches). Nutrients are absorbed by only one cotyledon, and only the cotyledon that continues to receive nutrients grows into a single small, oval, egg-shaped coffee seed, hence the name "round bean."

Normally, the proportion of round beans produced by coffee plants is about 3-5%, making them relatively rare in production. Also, because their shape and size differ from normal flat beans, they are often separately graded and sold through mesh screening.

Tanzania Coffee Flavor Profile

Tanzanian coffee is produced from the fertile soils of the East African Rift Valley and is an outstanding representative of quality coffee from this region. Its refreshing acidity and moderate body complement sweet citrus and floral notes. This coffee tastes excellent whether served hot or as iced coffee. Paired with oranges or berries, it further highlights its bright flavors.

Northern coffee has abundant aroma, bright acidity, and a rich mouthfeel. Thanks to the fertile volcanic soil, it has a sweet taste like mineral water. The northern coffee regions of Tanzania include highland areas around Mount Kilimanjaro such as Moshi and Mbeya, while the southern regions are primarily the Songea-Ruvuma area through which the Ruvuma River flows. Due to different growing terrains, the styles vary slightly.

FrontStreet Coffee's Tanzania Coffee Selections

FrontStreet Coffee Tanzania Kilimanjaro Coffee
Region: Northern Highlands, Mount Kilimanjaro Volcanic Region
Variety: Typica
Processing Method: Washed
Grade: AA
Altitude: 1,300-2,000m

Southern coffee has rich floral aromas, with a smooth mouthfeel and elegant fruit acidity. Coffee produced in the Ruvuma region of southwestern Tanzania has wine and fruity aromas, distinguishing it from coffee in the northern region near Mount Kilimanjaro.

FrontStreet Coffee Tanzania Southern Region
Region: Southern Region
Variety: Bourbon
Processing Method: Washed
Grade: AA
Altitude: 1,200-2,100 meters

Washed Processing Method

This Tanzania coffee from FrontStreet Coffee is washed processed. After harvesting, ripe fruits are selected, the pulp is removed, followed by natural fermentation for 12-24 hours, thorough cleaning, soaking in water for 24 hours, another thorough cleaning, and finally sun-drying.

Tanzania Green Bean Grading System

The highest grade of green beans officially established by Tanzania is AAA. Terms like "AA top" and "AB plus" originated from private green bean merchants who conduct secondary screening from batches that meet official specifications and award them the "AA top" designation, which is considered higher than AA.

FrontStreet Coffee Roasting Analysis

Kilimanjaro coffee consists of uniformly large beans with a gray-green color. FrontStreet Coffee uses medium-light roasting to highlight the strong acidity and sweet aroma, resulting in excellent flavor.

Roast profile: Preheat the drum to 170°C, set heat to 130, and open the air damper to 3. Return to temperature at 1'55", when the drum temperature reaches 120°C, open the air damper to 4, keeping the heat unchanged. At 165.8°C, the bean surface turns yellow, grassy aroma completely disappears, entering the dehydration stage. At 6'30", ugly wrinkles and black spots appear on the bean surface, and the toast aroma clearly transitions to coffee aroma, which can be defined as the prelude to first crack. At this point, listen carefully for the sound of first crack. First crack begins at 10'16", open the air damper to 5, develop for 1'45" after first crack, and finish at 193°C.

FrontStreet Coffee Brewing Recommendations

Dose: 15g
Ratio: 1:15
Grind: Medium-fine (80% passes through #20 standard sieve)
Temperature: 90°C

Segmented extraction: Use 30g of water for a 30-second bloom, then continue pouring in small circular motions to 125g for the first segment. When the water level drops and is about to expose the coffee bed, continue pouring to 225g and stop. When the water level drops and is about to expose the coffee bed again, remove the filter cup. Extraction time (starting from the bloom) is 2'00".

Flavor: Similar to Kenyan coffee with wine-like texture, it has soft, pleasant low-key acidity, a round mouthfeel, and moderate viscosity. Besides the lingering aftertaste, it possesses both fruit aroma and fruit acidity. The acidity is weaker than Kenyan coffee, making it a milder coffee choice.

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