Tanzania Kilimanjaro AA
This coffee is wonderful right across the roasting range, from delightfully fruity and floral light roasts to an interestingly creamy dark chocolate and red wine.
Bright red grape acidity and sweetness of light chocolate. Some hint of floral at finish.
Creamy, smooth body with sweet red wine alike acidity and milk chocolate finish.
The distinctive grape-alike acidity turns into black grape skin upon darker roast while the flavor of bittersweet chocolate is more pronounced with a creamy, full body.
Red wine in your coffee cup – Mount Kilimanjaro
Coffee from Tanzania is grown right along the border of Kenya, just on the other side of the sacred Mount Kilimanjaro. You would be forgiven to think that Tanzanian coffee would taste similar to Kenyan, but you would be wrong. While there are distinctive flavours that both types share, the Tanzanian coffee surprises with much lower acidity and sweeter taste.
The high elevation at which this coffee is grown gives Mt Kilimanjaro beans a rich body and higher levels of natural sugars. These sugars, when roasted, turn to deeply chocolatey flavours. This makes Kilimanjaro coffees very flexible in terms of roasting. Roasted light will give bright acidity and fruitiness. When roasted darker the sugars caramelize and the acids evaporate, creating a completely different coffee with rich dark chocolate and a red wine-like acidity.
Resting Your Coffee
Right after roasting, coffee needs some time to chill for a minimum of three days. Our roasting cycle ensures that when you receive the beans, it’ll already have rested the minimum needed. However, the flavours will continue to improve over a time. How long? Well that depends on the roasting level you ordered.
Generally your coffee will be at it’s peak after:
Light: 7-9 days after roast date
Roaster’s Choice: 5-7 days after roast date
Dark: 3-5 days after roast date
But every bean and person is different so please experiment and find what works for you!
No Pre-Ground Beans?
Unfortunately no. We would love to make your experience as convenient as possible, and while grinding your own beans is firmly in the mildly to very annoying category, we simply can’t do this for you.
The reason being, the second you grind your beans, you expose every nook and cranny to delicious coffee’s nemesis: oxygen. Too much oxygen and your coffee can go stale before you receive it in the post.
As delicious tasting coffee is our most important product we can’t take the risk of sending you a convenient but bland ground beans. Our best advice would be for you to buy a grinder.