The Real Coffee Experts
Tanzania Coffee
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The aroma of a Tanzania coffee may exhibit a rustic note and sometimes a brown bread sweetness. The aftertaste lingers with a slight suggestion of East African wildness.

The acidity levels of Tanzania coffee are slightly muted compared to Kenyan coffee, are also less consistent with a milder body. Although the fruit and acidity are more understated they still shine brightly. Ground, dry Tanzania coffee may present a sweet molasses fragrance that is slightly floral with notes of apple fruit.

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Roasting Tanzania Coffee
When Tanzania coffee is given a City Roast it accentuates the herbal-floral scent while a darker roastbrings out the berry fruit flavor and a black pepper spice accent in the finish.
Tanzania Coffee Processing
Tanzania’s overall green coffee production quality and consistency is also far behind the production quality of Kenya coffee. The winey acidity of Tanzania coffee has been compared to Arabian coffeesas well as African coffees.
All Tanzanian coffee is wet processed (washed), and the Tanzanian coffee grading system is similar to Kenya coffee grading, with Tanzania AA being the highest grade followed by A, B, etc.
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Somewhat similar to Kenya coffee, Tanzania coffee reviews also exhibits a bright and vibrant, winyacidity, 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.
Growing Altitude: 1,400 – 1,800 meters above sea level
Arabica Variety: N & KP, Kent, Bourbon
Harvest Period: July – August (North); April – May (South)
Milling Process: Washed, Sun-dried
Aroma: Soft Pipe Tobacco
Flavor: Black Tea, Kiwi, Chocolate, Lemon, Blackberry
Body: Good
Acidity: Bright, Pungent, Citric

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