Cultivated on the slopes of Africa’s highest mountain, Tanzania Kilimanjaro coffee is a unique bean with a surprising low acidity. 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. It is more of a lighter coffee, perfect for those who don’t want anything too heavy or overly rich.
African Coffee Types
A common misconception is that Africa only produces Robusta beans, however there are many different varieties produced here and we have put together a quick summary for you:
- Sadamo – a type of Arabica, a single origin coffee from Ethiopia. Usually rich, chocolatey and spicy.
- Liberica – another type of Arabica, grown in Western Africa. Grows on trees as high as 10 to 15 metres tall.
- Arabica – typically grown on mountains such as the Ivory Coast and Cameroon.
- Excelsea – Similar to Liberica, they also grow on very tall trees.
- Robusta – grown just about everywhere from Madagascar to Gabon.
- Kouilou and Petit Indenize – grown on much smaller trees.
- Bourbon – planted in the 18th It is actually a mutation.
- French Mission – a type of Bourbon that was planted by French missionaries in East Africa in the 20th
- Mayaguez – another type of Bourbon. Grown in Rwanda.
African Coffee Beans
Tanzania is a country in East Africa which is famous for is huge areas of wilderness. Also known as the ‘land of safaris’, this country is a beautiful place to visit to admire all of it’s wonderful wildlife.
It has a fascinating history and culture, for example did you know over 120 languages are spoken here? Read on to find out more interesting facts:
- It is just over twice the size of California.
- The world’s earliest human skull was discovered here.
- It is home to Mount Kilimanjaro, which is the largest mountain in Africa.
- Over 36 million people live here.
- The population includes around 120 different African tribes.
- The country’s currency is the Tanzanian Shilling
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.
Adams and Russell Tanzanian Beans
Tanzania is now one of the largest exports of coffee out of Africa after Ethiopia and Kenya. This is due to the major development in farm/processing techniques over the past decade. Because of this there are now more than 8 major growing regions in Tanzania, dotted all around the country. This is a much more palatable coffee from Africa and works well with lattes and cappuccinos due to the low acidity.
Our beans are always roasted fresh, and delivered within days of roasting.