Kilimanjaro mountain is located in the northern Highland region of Tanzania. The member farmers benefit from the rich fertile volcanic soils and microclimates in the region to grow coffee and other food crops like bananas, maize, and beans.
Coffees are picked ripe, sorted, and depulped, then fermented underwater for 72 hours before being washed and dried on raised beds for 11–14 days.
The lowest and highest elevations in all of Africa are in Tanzania, the floor of Lake Tanganyika (352 meters below sea level) and Mount Kilimanjaro (5,895 meters above sea level) are both located in Tanzania.
Variety: Kent, Bourbon
Elevation: 1630 – 1750 masl
Tasting Notes: A lovely example of a Tanzanian peaberry coffee. Great from light to dark. A milder and smoother version of its Kenya/Burundi/Rwanda cousins. Hints of acidity at the lighter roast points, nutty, caramel and chocolaty tones mixing with some floral and citrus, a wonderful combination of flavors. Medium roast are very smooth and chocolaty with a sweet edge, pops a couple cool spice notes into the cup with the acidity reduction. Touching or just into 2nd crack gets full bodied with a cool sweeter smoky note mixing in to the stronger spicy chocolate cup profile, retains its smoothness. Although this Tanz is high rated and holds lighter roasts, we always love dark roast Tanz coffee, an awesome treat.
Roasting Notes: Lighter roasts need extra setup, I would say 2-3 days, or it will come off pretty sharp with a hint of grassy. Medium to dark, real easy with very little concerns. Roasts nice and even, medium to low chaff.