Somewhat similar to Kenya coffee, Tanzania coffee reviews also exhibits a bright and vibrant, wine-y acidity, sometimes even sharp, and with a deep, rich, and strong taste. Typically with a medium to full body that is intense and creamy, a fine Tanzania coffee has tasting notes of a sweet berry-like, fruity flavor and sometimes notes of cedar.

Barista's choice

We are working together with farmers in Tanzania for improve beans quality. Best crops of high lands coffee always fresh and available during the season. You can ask samples and cupping results for Kilimanjaro (Moshi), Mbinga and Mbeya. No matter where you are best of beans comes to your cup.

KILIMANJARO (MOSHI)

With slightly less body and acidity than its cousin Kenya AA coffee, Tanzania Kilimanjaro coffee still exhibits a very fine body and brightness along with an exquisite balance and a zesty, clean tasting cup. Kilimanjaro coffee is also a bit milder than Kenya coffee and often presents a smooth, velvety texture with hints of black currant. Aggressively flavorful, Kilimanjaro coffee shows many of the positive qualities of good Kenya coffee and is truly one of the world's top premium coffees.

Farmed on the volcanic slopes of the continent of Africa's highest mountain in northeastern Tanzania, Kilimanjaro coffee exhibits distinct origin tasting flavors along with a lovely body and shining acidity that have given it a reputation as one of Africa's best coffees

Growing Altitude: 1400-1800 m (4590-5900 ft) above sea level

Cup:rich in acidity and body, sweet taste with balanced flavours due to mineral nutrients from volcanic soils.

Harvest Period: July - December

Milling Process: Full Washed

MBEYA

The Mbeya region is known as the Southern Highlands, due to its altitude. It receives a plentiful rainfall, has an extended dry season and has fertile, deep red volcanic soils

characteristically medium body and fine acidity with good fruity and floral aromatic taste.

Growing Altitude: 1200-2000 m (3900-6500 ft) above sea level

Cup: medium body and fine acidity with good fruity and floral aromatic taste.

Harvest Period: July - December

Milling Process: Full Washed

MBINGA

Mbinga is southwestern coffee, characteristically medium body and fine acidity with good fruity and floral aromatic taste.

Growing Altitude: 1400-2000m (4590-6500 ft) above sea level

Cup: Bright acidity, medium body, bittersweet-to-sweetness balance, pleasant, develops a slight floral/chocolate liqueur note when cool

Harvest Period: July - December

Milling Process: Full Washed