Tanzania

Growing Altitude: 1,400 - 1,800 meters above sea level Arabica Variety: N & KP, Kent, Bourbon Harvest Period: July - August (North); April - May (South) Milling Process: Washed, Sun-dried Aroma: Soft Pipe Tobacco Flavor: Black Tea, Kiwi, Chocolate, Lemon, Blackberry Body: Good Acidity: Bright, Pungent, Citric The aroma of a Tanzania coffee may exhibit a rustic note and sometimes a brown bread sweetness. The aftertaste lingers with a slight suggestion of East African wildness.The acidity levels of Tanzania coffee are slightly muted compared to Kenyan coffee, are also less consistent with a milder body. Although the fruit and acidity are more understated they still shine brightly. Ground, dry Tanzania coffee may present a sweet molasses fragrance that is slightly floral with notes of apple fruit.