| Tanzania |
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 GEOGRAPHY
& CLIMATE:
Eastern Africa, bordering the Indian Ocean, between Kenya
and Mozambique.
Tanzania lies so close to the equator that seasonal variations
in temperature are not extreme. The elevation in the north
is such that it doesn't ever get too hot. While the weather
is best between June and September. April and May, the
weather is at its rainiest. As you approach the top of
Kilimanjaro, temperatures can be well below freezing year-round,
especially at night.
COFFEE BACKGROUND:
The Robusta coffee was introduced in Tanzania from Congo
and Gabon in the 1600's by the Bunyoro conquerors. Today,
it is grown around Bukoba on the west coast of lake Victoria.
The Arabica was brought in by the Jesuits from Reunion
and the Indies in 1893. It is grown on the foothills of
Mount Kilimanjaro near Moshi, Northern Tanzania and also
in the South near Songea, Mbinga, Mbeya, Mbozi and some
around Mikumi near the port of Dar es salaam.
 SPECIES:
Arabica and Robusta
ALTITUDE AT WHICH GROWN: 3,000 - 6,000 ft.
Most Tanzanian coffees are grown near the border of Kenya
on the slopes of Mt. Kilimanjaro, and are sometimes referred
to as Kilimanjaro, Moshi or Arusha. Other coffees are
grown further south between Lake Tanganyika and Lake Nyasa,
and are usually called Mbeya, after one of the region's
cities or Pare, a market name.
All coffees are wet-processed and graded by bean size,
with the highest grade being AA, then A and B. Tanzanian
coffees are characterized by a winy acidity, medium to
full body, and deep richness. Peaberries are often separated
from flat beans and sold at a premium for the enhanced
flavor characteristics they possess.
PREPARATION METHOD: “Washed” and “Unwashed” |
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