Most Tanzania coffee is grown by small lot farmers along the mountainsides of Mount Kilimanjaro and Mount Meru. Tanzania is superior in quality and taste offering high acidity and bright flavor. Depending on the roast these coffee beans can bring out rich chocolate flavors as well as dark fruits leaving your taste buds with a soft and sweet aftertaste. Many people will say Tanzania coffee is greatly paired with a bowl of fruit.
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