Mount كليمنجارو تنزانيامقدمة حبوب البن:
Tanzanian Kilimanjaro coffee
Region: Northern Highlands, Kilimanjaro volcanic area
Variety: Typica
Processing method: Washed
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 it comes to Tanzanian coffee, many coffee enthusiasts first think of Kilimanjaro coffee. Indeed, it has a unique "Kilimanjaro flavor," characterized by a rich body, balanced acidity, and intense aroma, earning it the reputation of being the "gentleman of coffees." Compared to its neighbor Kenya, Tanzanian coffee—as compared to Kenya’s high-quality beans—has less bright acidity, presenting a softer and gentler profile with more sweetness. A rich wine-like character is also a hallmark of Tanzanian coffee.
Kilimanjaro is Tanzania’s largest coffee-growing region, and Kilimanjaro coffee is also a vital pillar of the country’s economy. Kil ima nja ro coffee is produced in the northeast of Tanzania, on Africa’s highest mountain —Mount Kilimanjaro. 。Local smallholder farmers grow the coffee at altitudes between 1300-2000m, nourished by volcanic soil, and the high-altitude cultivation results in high-quality coffee beans. 。
The Tanzanian Kilimanjaro variety from Front Street Coffee is the Typica variety.
This Tanzanian Kilimanjaro coffee from Front Street Coffee is processed using the washed method.
Most Tanzanian coffee is processed using the washed method, where farmers deliver the harvested cherries to the nearest processing facility.
Steps in the washed processing method: 1. Screening and removing impurities from the coffee cherries 2. Removing the pulp and outer skin 3. Fermenting the beans to remove the mucilage adhering to the parchment layer 4. Washing thoroughly followed by drying.
Tanzania’s coffee grading system is the same as Kenya’s, based on bean size. During screening, green coffee beans pass through sieves with fixed-size holes, where larger sieve numbers indicate bigger bean size.
AA grade: Bean size (Screen Size) between 17–18 (7.20mm sieve)
AB grade: Bean size (Screen Size) between 15–16 (6.8mm–6.2mm sieve)
PB grade: Peaberry beans, accounting for about 10% of all coffee beans
C grade: Bean size (Screen Size) between 12–14 (4.8mm–5.6mm sieve)
Kilimanjaro coffee consists of uniformly sized large beans, with a grayish-green color, strong acidity, and sweet aroma, offering an excellent flavor profile. After medium-light roasting, it reveals sweetness and mild acidity.
In-bin temperature: 170°C, yellowing point: 6’30, 150.8°C, first crack: 10’16, 182.7°C, first crack development 1’45 seconds, dropped at 193°C.
