How is Kilimanjaro Coffee? The Top Student Among Tanzanian Kilimanjaro Coffee Beans

Introduction to Kilimanjaro Coffee

Tanzania lies in eastern Africa, south of the equator, with the Indian Ocean along its eastern edge. The land rises in broad steps, high in the northwest and low in the southeast, while the East African Rift Valley forks into eastern and western branches at Lake Malawi and cuts north to south across the country. In the northeast, Kibo Peak on Mount Kilimanjaro climbs to 5,895 meters, the highest point in Africa. Rivers and lakes are scattered throughout the territory, among them the Rufiji River, the Pangani River, Lake Victoria, Lake Tanganyika and Lake Malawi. The mountainous districts receive generous rainfall, which makes Tanzania arguably the best-endowed country on the continent in terms of natural conditions for coffee.

Kilimanjaro Coffee is grown on Mount Kilimanjaro, Africa's tallest mountain, in northeastern Tanzania. The quality is excellent, with a rich aroma and pronounced acidity that make it a natural fit in many blends. Coffee is a vital economic lifeline for Tanzania, generating about 17% of the country's foreign exchange earnings, and production is concentrated around Mount Kilimanjaro near Arusha, the permanently snow-capped volcanic peak that crowns the continent.

Kilimanjaro Coffee stands among the finest examples of Tanzanian AA beans. Nourished by volcanic ash, this naturally developed coffee carries a distinctive cocoa-fruit aroma along with a strong, mellow richness.

Cultivation is said to have begun around 1900, first developed by German and British plantation owners. By the early 20th century it had spread to 100 plantations holding a total of 2 million coffee trees. In its early days Kilimanjaro coffee was shipped to Europe under the name "Mocha," borrowed from Yemen, and at that time Tanzanian output accounted for only 1% of world production.

Coffee Characteristics

A hint of untamed African wildness, a magnificent citrus-fruit aroma and a refreshing acidity: these are the hallmarks of Kilimanjaro coffee. It is rewarding as a single origin, yet it performs just as well in a blend.

Stand beneath the sacred peak of Kilimanjaro, take a sip with a reverent heart, and it feels like wandering the wide plains of Africa. So pour a cup and set off at a run, full of energy, before the lions decide you look like lunch.

About FrontStreet Coffee

In brief, FrontStreet Coffee is a research-focused coffee establishment that enjoys sharing coffee knowledge with everyone. We share without reservation, hoping to help more friends fall in love with coffee. We also hold three low-discount coffee events each month, because FrontStreet Coffee wants more people to enjoy the best coffee at the lowest possible price. That has been our mission for the past 6 years.

FrontStreet Coffee Recommendation

Because Kilimanjaro's bright citrus acidity and mellow body make it such a willing blending partner, FrontStreet's espresso blends are a natural place to look. The FrontStreet Signature Blend is the house's longest-serving recipe, built from Brazil Cerrado and Colombia Huila beans for the classic espresso flavor most of us grew up with, and it works equally well at home or behind a cafe counter. The FrontStreet House Blend, by contrast, is the classic Brazil-and-Colombia pairing with a small addition of Robusta. It layers toasted bread, almond and walnut onto a nutty, cocoa-sweet base, pours with an easy, flowing crema and delivers a low-acid, full-bodied cup at an appealing price, which is why it is such a common choice for shops.

If you would rather keep everything in Arabica, the FrontStreet Dark Cocoa Blend combines washed Yunnan small-bean coffee with semi-washed Brazil for a ripe plum acidity and a balanced cup that smells of cream chocolate and cocoa cookies, finished with a golden sheen of crema. And for anyone learning latte art, the FrontStreet Classic Blend is a medium-dark three-origin recipe inspired by the old "Mamba" combination of Mandheling and Brazil, rounded out with a little Robusta to lift the aroma and crema so that beginners can pull golden shots at home.