Coffee from around the world roasted fresh daily. Have a browse of our accessories too, which are specially selected for our coffees.
Recommended Brewing Methods
Cultivated on the slopes of Africa’s highest mountain, Tanzania Kilimanjaro coffee is a unique bean with a surprising low acidity and orange blossom aroma. Most coffee beans from Africa have a fruity, high acidity due to low-pH volcanic soils, however Tanzanian beans are chocolatey and smooth. This is a medium roasted coffee that has delicious notes of dark chocolate and nut. Kilimanjaro is the oldest growing region in Tanzania, sharing its name with Africa’s highest mountain it is easy to see why this may be the most popular also. The long tradition of growing coffee allows for the infrastructure and development of arabica to flourish and Tanzania consistently produces Kilimanjaro coffee year after year.
Tanzanian Coffee Tasting Notes
Tanzanian coffee typically has low levels of acidity, lower than Kenyan. They also usually have a milder body. You will notice notes of dark chocolate, nut and slight hints of sweet fruit. The aroma is described to have a brown bread sweetness.
Coffee Processing in Africa
Our Tanzanian beans are processed using the natural method, also known as the dry process. This is where the cherries are harvested and laid out in the sun to ripen. They are constantly turned over to ensure even drying. This process can only be carried out in very hot countries and will not work during rainy seasons.