Tanzania

Tanzania coffee is known for its bright acidity, medium to full body, and complex fruity flavors. Grown on the slopes of Mount Kilimanjaro and Mount Meru, it often features notes of black currant, berry, citrus, and sometimes even a wine-like sweetness. The high-altitude growing conditions contribute to its vibrant and well-balanced flavor profile, making it a favorite among those who enjoy lively, aromatic coffees.

Roast:

• Medium Roast: Brings out the coffee’s bright acidity, floral and fruity notes, and crisp finish.

• Medium-Dark Roast: Enhances the body while mellowing the acidity, bringing out deeper caramel and chocolate tones.

Tanzania Peaberry, a rare and sought-after variety, is particularly known for its smooth texture and concentrated flavor, making it an excellent choice for both pour-over and espresso.

Roast: Medium-light

Tasting Profile: Pear, floral, jasmine, strawberry.

Grower: Small cooperative farmers in the Mbeya area
Variety: Bourbon & Kent

Region: Mbeya Region of Tanzania

Altitude: 1200-1900 M

Soil Type: Clay Minerals

Process: Fully washed and dried on raised beds