Tanzania - Medium-Light Roast - Single-Origin Specialty Coffee


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Single-Origin Coffee

Discover the tantalizing flavors of Tanzania with our exceptional Tanzania single-origin specialty coffee. Certified as AB grade, this coffee is meticulously sourced from small cooperative farmers in the picturesque Mbeya region, where the lush landscapes and nutrient-rich soil combine to produce beans of unparalleled quality.


With a medium-light roast that enhances its natural brightness, our Tanzania specialty coffee offers a sophisticated tasting profile characterized by medium to bright acidity and enriched with delightful notes of pear, floral jasmine and sweet strawberry. Each sip is a journey through layers of flavor, inviting you to savor the richness and complexity of this exquisite brew.


Grown at altitudes ranging from 1200 to 1900 meters in the mineral-rich clay minerals of the Mbeya region, these beans absorb the essence of their surroundings, resulting in a coffee that is as vibrant as it is flavorful. Handpicked with care by small cooperative farmers and processed using the fully washed method, our Tanzania specialty coffee beans are dried on raised beds to ensure optimal flavor development and consistency.


Treat yourself to the luxury of Tanzania single-origin specialty coffee and experience the magic of Mbeya's finest beans. Elevate your coffee ritual and indulge in the flavors of Tanzania's breathtaking landscapes, expertly roasted for your enjoyment. Immerse yourself in the rich culture and tradition of Tanzania with every luxurious sip.


Certification/Grading: AB

Roast: Medium-light

Tasting Profile: Medium to Bright Acidity, Pear, Floral, Jasmine, Strawberry

Grower: Small cooperative farmers in the Mbeya area

Variety: Bourbon & Kent

Region: Mbeya Region of Tanzania

Altitude: 1200-1900 M

Soil Type: Clay Minerals

Process: Fully washed and dried on raised beds.


DetailsGrown on the Kilimanjaro plantation Estate, The uniquely fertile area in the region surrounding Mount Kilimanjaro is among the best in the world for the cultivation of Arabica. The entire plantation was planted with 1 million new coffee trees between 2000 and 2005. Every single coffee tree is connected to a drip irrigation system, which ensures an adequate water supply at all times. A central wet mill replaces the previously 8 decentralized processing plants and guarantees consistently high quality standards, while simultaneously reducing water consumption for the "fully washed" processing.


Types of Grinds
Whole Bean: Grind yourself (Freshest way)

Standard: Drip brewing, Keurig machines and pour-over.

Espresso: Espresso machines

Coarse: French press and cold brew


Types of Roasts
Light: roasts have a lighter color, higher acidity, and retain more of the original bean flavors.

Medium: roasts have a balanced flavor profile with a slightly darker color.

Dark: roasts have a bold flavor, lower acidity, and a shiny surface due to oils released during roasting.


The Golden Ratio
The Specialty Coffee Association of America has set a golden ratio of 1:18, which is approximately 55 grams of coffee for 1000 ml (grams) of water. To achieve a golden standard cup, it's recommended to use two tablespoons per 6oz cup. This varies depending on brew method and personal preference.


Types of Brewing Methods
Drip Coffee: Add water and coffee grounds to the machine's reservoir and filter, then turn it on. The machine heats the water and drips it evenly over the coffee grounds. Once brewed, serve and enjoy.


Espresso: Fill the portafilter with fine grounds, tamp them down evenly, and attach it to the espresso machine. Start the extraction process, and the machine will force hot water through the grounds under pressure. Collect the espresso shot in a cup and serve immediately.


French Press: Add coarsely ground coffee to the French press, pour hot water over it, and let it steep for about 4 minutes. Press down the plunger slowly to separate the grounds from the brewed coffee, then pour and serve.

Cold Brew: Combine coarsely ground coffee and cold water in a jar or pitcher, then let it steep in the refrigerator for 12-24 hours. Once steeped, strain the mixture to remove the grounds and dilute with water or milk to taste.


Pour-Over: In pour-over coffee brewing, hot water is poured over coffee grounds in a filter cone. The water drips through the grounds and filter into a vessel below. It allows for precise control over brewing variables like water temperature and pouring technique, resulting in a clean and flavorful cup.

Each method may require slight variations in measurements, grind size, and brewing time to achieve the desired flavor profile. Experimentation and practice will help you refine your technique for each method.


Cups of Coffee Per Bag Size
12oz: 24 cups
1lb: 32 cups
2lbs: 64 cups
5lbs: 160 cups
12lbs: 384 cups

These numbers are an approximation and vary depending on the size of cup and how strong you prefer your coffee to be.

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