Characteristics, Flavor, Taste, Varieties, and Origin Stories of Tanzania Coffee Beans - Mount Kilimanjaro Coffee Bean Flavors
An Introduction to Tanzanian Coffee
Tanzania is a typical East African country. FrontStreet Coffee has found that many people like to compare Tanzanian coffee beans with those of its neighbor, Kenya. FrontStreet Coffee believes that compared to Kenya's high-quality coffee beans, Tanzanian coffee beans have less bright acidity and display a gentler, milder beauty with more sweet aroma. The most famous Tanzanian coffee beans undoubtedly come from the Kilimanjaro region in the northeast. So what are the differences between coffee beans from northeastern and southern Tanzania?
Tanzania is located in the central-eastern region of Africa. Tanzanian specialty coffee is a typical representative of washed processed coffee, characterized by its bright and pleasant acidity. Tanzania's neighboring country Kenya is a renowned producer of specialty coffee. Due to geological conditions very similar to Kenya's, Tanzanian coffee beans share many similarities in flavor with Kenyan coffee. Tanzania's coffee is primarily grown in the northern and southern regions of its territory. Excellent altitude and climate conditions make these coffees very promising in quality. Coffee from the southern regions also maintains the traditional flavor characteristics of Tanzanian coffee.
Origin of Tanzanian Beans
In 1898, Bourbon coffee varieties were introduced to Tanzania's Kilimanjaro region by Catholic missionaries. This was followed by the introduction of the Kent variety in 1920. Therefore, to this day, Tanzanian coffee beans are still predominantly Bourbon and Kent. Bourbon coffee cherries are short and round, with high density in both pulp and seeds. Bourbon coffee typically has high sweetness and bright acidity. Bourbon coffee yields are 20-30% higher than Typica, but it's still considered a low-yield variety and is equally susceptible to leaf rust disease. Kent: A Typica hybrid variety discovered in India, known for high yields and strong disease resistance.
Tanzanian Coffee Regions
Kilimanjaro, Ruvuma, Mbeya
Kilimanjaro
This is Tanzania's oldest Arabica coffee producing region, so it's fair to say this area has had the longest time to develop its international reputation. Due to its long history in the coffee industry, this area has better infrastructure, though many coffee trees are quite old, resulting in lower yields. In recent years, there has been a trend of other crops gradually replacing coffee. Altitude: 1050-2500 meters, Harvest period: July-December.
Ruvuma
This region is located in the southernmost part of Tanzania, named after the Ruvuma River. Coffee cultivation is mainly concentrated in the Mbinga area, considered a potential region capable of producing high-quality coffee. Altitude: 1200-1800 meters, Harvest period: June-October.
Mbeya
Located around Mbeya city in southern Tanzania, this region is an important producing area for high-value export crops such as coffee, tea, cocoa, and spices. In recent years, it has attracted the attention of numerous certification organizations and NGOs aiming to improve the region's poorly evaluated coffee quality. Altitude: 1200-2000 meters, Harvest period: June-October.
Kenyan Coffee Grading System
Tanzania's coffee grading system is the same as Kenya's, based on the size of coffee beans. During screening, green coffee beans are passed through sieves with fixed-size holes. The larger the sieve number, the larger the green coffee beans.
- AA Grade: Screen Size between 17-18 (7.20mm sieve)
- AB Grade: Screen Size between 15-16 (6.8mm~6.2mm sieve)
- PB Grade: Round green beans, accounting for about 10% of all coffee beans
- C Grade: Screen Size between 12-14 (4.8mm~5.6mm sieve)
Washed Processing Method
Tanzanian coffee is mostly processed using the washed method. After picking, coffee farmers deliver the coffee cherries to the nearest processing plant for processing.
Steps of the washed processing method:
- Screen and remove impurities mixed in the coffee cherries
- Remove the coffee pulp and outer skin
- Send to fermentation tanks to remove the mucilage layer attached to the parchment through fermentation
- Clean thoroughly and then proceed with drying
FrontStreet Coffee: Tanzanian Kilimanjaro Coffee Beans
- Processing Method: Washed
- Grade: AA
- Region: Northern Highlands, Kilimanjaro Volcanic Region
- Variety: Bourbon
- Altitude: 1300-2000m
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. When mentioning Tanzanian coffee, many coffee professionals first think of Kilimanjaro coffee. That's right - it has a unique "Kilimanjaro flavor" characterized by rich body, moderate acidity, and strong aroma, earning it the reputation of "coffee gentleman." FrontStreet Coffee compares Tanzanian coffee with its neighbor Kenya. Compared to Kenya's high-quality coffee beans, Tanzanian coffee has less bright acidity, displaying a gentler, milder beauty with more sweet aroma. Rich red wine notes are also a characteristic of Tanzanian coffee.
Kilimanjaro
Kilimanjaro is Tanzania's largest coffee producing region, and Kilimanjaro coffee is also a vital economic lifeline for Tanzania. Kilimanjaro coffee comes from Africa's highest mountain range in northeastern Tanzania - Mount Kilimanjaro. Local small-scale farmers grow coffee at altitudes between 1300-2000m, nurtured by volcanic ash and cultivated in high-altitude areas, producing excellent quality coffee beans.
FrontStreet Coffee Roasting
Kilimanjaro coffee consists of uniformly large-sized coffee beans with gray-green color, featuring relatively strong acidity and sweet aroma, with excellent flavor. After medium-light roasting, it emits sweetness and light acidity.
FrontStreet Coffee believes that the attributes of this bean are very similar to Kenyan coffee, and medium-light roasting can highlight the bright and substantial acidity.
FrontStreet Coffee Cupping Report
- Dry Aroma: Caramel
- Wet Aroma: Berries
- Cupping Results: Citrus entrance, berries, tea-like notes
FrontStreet Coffee Brewing Parameters
- Dripper: V60
- Dose: 15g
- Ratio: 1:15
- Water Temperature: 91°C
- Grind Size: 80% passes through #20 standard sieve
FrontStreet Coffee Brewing Method
30g-125g-225g.
30g of water for 30-second bloom. After blooming, pour in a circular motion to 125g. Wait until the water level drops to half, then continue pouring in a circular motion to 225g.
FrontStreet Coffee Flavor Description
Honey, berries, tea-like notes, citrus.
FrontStreet Coffee Roasting Profile
To highlight the coffee flavor from the southern region, FrontStreet Coffee's roaster used medium-light roasting.
FrontStreet Coffee Cupping Report
- Dry Aroma: Berries, fermentation
- Wet Aroma: Berries, floral notes
- Cupping: Citrus, caramel, nuts, fermented aroma
FrontStreet Coffee Brewing Parameters
- Dripper: V60
- Water Temperature: 91°C
- Ratio: 1:15
- Grind Size: 80% passes through #20 sieve
FrontStreet Coffee Brewing Technique
30g bloom for 30 seconds. After blooming, pour in a circular motion to 125g. Wait until the water level drops to half, then continue pouring in a circular motion to 225g. Total extraction time: 2 minutes.
FrontStreet Coffee Flavor Description
Floral notes, berries, citrus, nuts.
Professional Coffee Knowledge Exchange
For more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style). For more specialty coffee beans, please add FrontStreet Coffee's private WeChat account: kaixinguoguo0925
Important Notice :
前街咖啡 FrontStreet Coffee has moved to new addredd:
FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou
Tel:020 38364473
- Prev
Panama Elida Estate Coffee Beans: Introduction to Origin Region, Flavor Description, Taste Profile, Variety, and Processing Method
Introduction to Panama Elida Estate Coffee Beans: Origin Region, Flavor Description, Taste Profile, Variety, and Processing Method. When coffee prices were still relatively low, the Panama Specialty Coffee Association organized a competition called "Best of Panama": coffee beans from different regions of Panama were evaluated, ranked, and publicly auctioned online.
- Next
Flavor Description, Taste Profile, Varieties, Origin, and Pour-Over Brewing Guide for Sun-Dried Yirgacheffe Honey-Processed Coffee Beans
The honey processing method for sun-dried Yirgacheffe coffee beans is susceptible to contamination and mold damage, requiring constant monitoring and regular turning to accelerate drying and prevent undesirable fermentation flavors. Its advantage lies in best preserving the original sweet flavors of ripe coffee cherries, resulting in a coffee that presents
Related
- How to make bubble ice American so that it will not spill over? Share 5 tips for making bubbly coffee! How to make cold extract sparkling coffee? Do I have to add espresso to bubbly coffee?
- Can a mocha pot make lattes? How to mix the ratio of milk and coffee in a mocha pot? How to make Australian white coffee in a mocha pot? How to make mocha pot milk coffee the strongest?
- How long is the best time to brew hand-brewed coffee? What should I do after 2 minutes of making coffee by hand and not filtering it? How long is it normal to brew coffee by hand?
- 30 years ago, public toilets were renovated into coffee shops?! Multiple responses: The store will not open
- Well-known tea brands have been exposed to the closure of many stores?!
- Cold Brew, Iced Drip, Iced Americano, Iced Japanese Coffee: Do You Really Understand the Difference?
- Differences Between Cold Drip and Cold Brew Coffee: Cold Drip vs Americano, and Iced Coffee Varieties Introduction
- Cold Brew Coffee Preparation Methods, Extraction Ratios, Flavor Characteristics, and Coffee Bean Recommendations
- The Unique Characteristics of Cold Brew Coffee Flavor Is Cold Brew Better Than Hot Coffee What Are the Differences
- The Difference Between Cold Drip and Cold Brew Coffee Is Cold Drip True Black Coffee