Introduction to the characteristics of Tanzanian coffee | what's the difference between Tanzanian coffee and Kenyan coffee?

Tanzanian coffee reviews are somewhat similar to Kenyan coffee, but also present bright and vibrant acidity, sometimes even sharp, and have a rich, rich and intense taste. High quality Tanzanian coffee usually has a medium to full, rich, silky taste with sweet berry, fruity notes and sometimes cedar notes.

Tanzania's major coffee-growing areas include Meru, Mosi (on the slopes of Mount Kilimanjaro), Oldeani (in Arusha) and Pare, the plateau between Lake Taganica and Lake Nyasa, and Ruvuma, the capital of Sofia, in southeastern Tanzania, where the Ruvuma River forms most of the southern border with Mozambique.

Tanzania's three most unique coffees are Moshi, Arusha and Kilimanjaro, all grown in the hills. Kilimanjaro is near Tanzania's border with Kenya. Tanzania's high-altitude region classifies almost all of its coffee as "strictly grown"(SHG).

Mbeya (the name of the main town) and Pare (the name of the market) are also respected, but in reduced numbers, growing southward between Lake Nyasa and Lake Tangnika in southern Tanzania.

Altitude: 1400 - 1800 m

Breed: N&KP, Kent, Bourbon

Harvest season: July-August (north); April-May (south)

Processing: washing or sun

Aroma: Tobacco, spices

Flavors: Black tea, kiwi, chocolate, lemon, blackberry

Body: OK

Acidity: Bright, lemony

The aroma of Tanzanian coffee may have rustic flavors, sometimes with a sweet taste of dark bread. The aftertaste does not disperse with slight suggestions of East African wildness. Tanzanian coffee has slightly weakened acidity compared to Kenyan coffee, but remains consistent with the milder body. Although the fruit and acidity are underestimated, they still sparkle. Ground, dried Tanzanian coffee may have sweet molasses aromas, slightly floral, with apple notes.