Tanzania AA Kilimajaro Rainforest Alliance – Roasted Coffee

Taste & Crema

Tanzanian coffee, like the produce of neighbouring Kenya, has an exceptionally dense and compact flavor. At the same time, however, it is smooth, mild, and upon careful enjoyment one discovers a citrusy and pleasant acidity.

The crema is beautiful, cohesive, delicate.

Origins

Originally Tanganyika and Zanzibar, now Tanzania for short. Anyway, the country produces 30-40 tons of plantation coffee a year, grown, harvested and processed by small farmers.

Coffee was brought to the mountainous country with its high biodiversity and many national parks from Ethiopia in the 16th century. But there are reports that the experience of coffee trees was long before that by members of the Haya tribe based in northwestern Tanzania. They are said to have stewed the berries with herbs and chewed them as a means of invigoration.

The German colonization of Tanzania contributed greatly to the spread of coffee plantations. After World War I, the British took over the country and introduced land reforms, expanded the cultivation network and contributed to the formation of coffee cooperatives to help farmers get better prices for buying coffee. But in 1976 they were all merged into two companies and a year later the unions disbanded them altogether. Coffee production suffered drastically. It was not until the end of the 20th century that reforms came into effect in Tanzania that increased the efficiency of the privatized system. The Tanzanian 'coffee board' began to issue permits and licences, and cultivation and sales became completely independent. Coffee is sold through the Moshi Coffee auction or directly.

Tanzania opted for the British nomenclature of grading coffee by bean shape and size. The highest quality production receives a grade AA, A or B. At the other end of the spectrum are UG and TEX.

The cherry-like coffee trees are harvested virtually year-round in Tanzania, depending on how gradually they ripen. The bushes thrive in the shade of the Kilimanjaro mountain range. These are 3 dormant volcanoes, which is reflected in both the soil composition and the name of the coffee being described.

Coffee is processed by washing. This means that after harvesting, the berries are dumped into large tanks of water, in which they are passed through special plates that strip them of their husks. They then go into fermentation barrels. There, thanks to the action of enzymes, more skins are naturally removed. Finally, the coffee is dried, sorted and packaged.

Most of Tanzania's coffee exports are destined for Japan, Italy and the US. Germany is also a major customer.

Coffee farming employs around 400,000 families in Tanzania and directly affects 2.4 million people.

Coffee packaging preview

Our quality aluminum packaging lacks any bold graphics, as we’d rather focus on the taste of our coffee. It always comes fresh thanks to degassing valve, which releases the gases that occur after roasting. Thanks to the hermetic seal, this container helps the contents further keep their freshness and protect them against humidity, light or foreign odors.