Region :                  Kilimanjaro
Altitude :                1,350 – 1,900 masl
Process :                 Washed
Variety :                 Bourbon
Grade :                   AB FAQ
Q Score:                  82.75

Taste NOTES: Juicy citric acidity, smooth texture and rounded.
Stone fruit and caramel.

Coffee’s roots in Tanzania can be traced via oral history back to the Haya tribe of Northwest Tanzania in the 16^th century. Following German and then British colonial rule, the Tanzanian coffee industry has undergone many transformations and adjustments in an effort to create the most equal, profitable and high-quality coffee possible. Today, our in-country partner, Sucafina Tanzania, is invested in improving the coffee and the lives of smallholder farmers through a variety of initiatives.

Situated at the foot of the highest mountain in Africa, the Kilimanjaro region offers the best conditions to grow arabica.
The volcanic soil is rich in minerals and most of the producers use the water coming down from the mountain to process their coffees. Coffee was first commercially cultivated in the 19th century. The main varieties grown in northern Tanzania are Bourbon and Kent.

PROCESSING

The cherries are selectively picked from the trees and pulped on the same day. After being pulped, the parchment is separated into heavies and lights and then separated again by gravity in the washing channels.
While the parchment is drying on raised beds, it is constantly checked for any visible defects which are hand-sorted. The parchment is dried for about 7-13 days and then delivered to the dry mill. There, the parchment is milled and sorted according to the Tanzania grading system.