What Coffee Beans Does Tanzania Produce - Tanzanian Coffee Acidity, Rich Body and Smooth Acidity

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FrontStreet Coffee - Introduction to Tanzanian Coffee

The full name of Tanzania is the United Republic of Tanzania, located in eastern Africa south of the equator. The world-famous East African Rift Valley runs from north to south from Lake Malawi, dividing into eastern and western branches. The entire terrain is higher in the northwest and lower in the southeast, presenting a stepped shape. The eastern coastal lowlands and numerous islands, while the western interior consists of plateaus. Mount Kilimanjaro's Kibo Peak in the northeast has an elevation of 5,895 meters, making it the highest peak in Africa.

Bordering to the south are Zambia, Malawi, and Mozambique; to the west are Rwanda, Burundi, and the Democratic Republic of Congo; to the north are Kenya and Uganda—all surrounded by countries that produce high-quality specialty coffee. Combined with the cool and dry climate dominated by mountain grasslands and tropical mountain climates, this destined Tanzania's coffee for an extraordinary specialty path, as if blessed by God.

Tanzanian coffee is mostly processed using the washed method. After harvesting, coffee farmers send the coffee cherries to the nearest processing plant for processing. The washing process steps are: first, screening and removing impurities mixed in the coffee cherries; then removing the coffee pulp and outer skin; sending them to fermentation tanks to remove the mucilage layer attached to the inner skin through fermentation; and finally drying after thorough cleaning.

Kilimanjaro Coffee

Kilimanjaro coffee consists of uniformly large coffee beans with a gray-green color. Compared to others, it has a stronger acidity and sweet aroma, with excellent flavor. After medium roasting, it releases sweetness and light acidity; after deep roasting, it produces a gentle bitterness. This coffee bean is suitable for blending and possesses extraordinary quality. Produced in the Moshi region near Mount Kilimanjaro, the mountainous areas between 3,000 to 6,000 feet altitude are the most suitable for coffee cultivation. The fertile volcanic ash has endowed the coffee here with rich texture and gentle acidity.

It emits delicate fragrance and contains wine and fruit aromas, leaving an endless aftertaste. Those who have drunk Kilimanjaro coffee often feel a soft, mellow earthy taste at the corners of their mouths. Coffee connoisseurs often use words like "wild" or "savage" to describe it. It can be said that pure Kilimanjaro coffee is "the most African-style coffee."

Kilimanjaro AA is the highest grade of beans, with full particles, pure flavor, rich and refreshing taste, and superior quality in all aspects. Usually, its acidity is milder than Kenyan coffee and evenly stimulates the taste buds in the center and on both sides of the back of the tongue, feeling somewhat like the acidity of tomatoes or soda. After medium or above medium roasting, it has a rich aroma. When ground into fine powder and brewed with boiling water for a pot, gathering friends to sit and taste together, you'll feel the fragrance overflowing and your mouth watering.

In Summary

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