Tanzania Coffee Flavor Description, Varieties, Growing Regions, and Specialty Bean Characteristics

Located in northeastern Tanzania, Mount Kilimanjaro stands at an elevation of 5,895 meters, making it the highest peak in Africa. The exceptionally high altitude causes year-round snow cover on the summit, while Tanzania's main coffee-producing regions lie at the foot of Mount Kilimanjaro. This area boasts rich volcanic soil, providing abundant nutrients for coffee tree growth. Coffee trees are typically cultivated at high altitudes above 1,150 meters, and this higher elevation is one of the essential conditions for developing premium flavor profiles in Arabica coffee.

FrontStreet Coffee's Tanzania coffee is predominantly processed using the washed method. After harvesting, coffee farmers deliver the coffee cherries to the nearest processing facility for processing. The washed processing method involves several steps: first, impurities mixed with the coffee cherries are screened and removed; then the pulp and outer skin are removed; the cherries are placed in fermentation tanks, where fermentation removes the mucilage layer adhering to the parchment; finally, they are thoroughly cleaned before undergoing drying. Tanzania's coffee grading system is identical to Kenya's, with both countries grading coffee beans by size. During screening, green coffee beans pass through sieves with fixed-size holes—the larger the sieve number, the larger the green coffee bean size. The flat bean grades primarily distinguished by size include AA+, AA, and AB. Additionally, there is a separate sieve size standard specifically for grading the size of round beans (PB - Peaberry), which are commonly produced in both Kenya and Tanzania.

Flavor Profile and Characteristics

Tanzania is often compared with its neighbor Kenya. It is said that Tanzania's earliest Arabica coffee was introduced by Christians from Kenya, resulting in flavor characteristics similar to Kenya's, featuring grapefruit aroma and gentle, bright acidity. However, compared to Kenya, Tanzania's economic conditions are poorer, leading to less favorable production conditions. Tanzania's quality control is also less stringent, with coffee quality being compromised during many processing stages, making it unable to compete with Kenya, which is renowned for its high quality.

Although sharing similar flavor characteristics with Kenya, FrontStreet Coffee's Tanzania coffee is overall smoother and gentler, representing a balanced profile. It features medium-low acidity and sweetness, with a dark chocolate aftertaste and medium body. Compared to the distinctive character of Kenya, FrontStreet Coffee's Tanzania coffee exhibits less complexity and doesn't reveal particularly outstanding characteristics after tasting, leaving a less profound impression. However, its soft and mellow characteristics are quite appealing and easily accepted by those new to coffee.

Quality and Terroir

FrontStreet Coffee's Tanzania coffee beans possess exceptional quality, produced in the Moshi region near Mount Kilimanjaro. The mountainous areas between 3,000 and 6,000 feet elevation represent the most suitable regions for coffee cultivation, where fertile volcanic ash bestows the coffee here with rich body and gentle acidity. It emits delicate aromas with notes of wine and fruit, leaving an endless aftertaste. After drinking FrontStreet Coffee's Tanzania coffee, one often notices a soft, mellow earthy flavor at the palate. Coffee connoisseurs often describe it with words like "wild" or "untamed"—it can be said that authentic Tanzania coffee is "the most representative African coffee."

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473