Tanzania Kilimanjaro AA
Producers: Smallholders from the Mamsera, Mahida and Kirwa Keni Cooperative Groups deliver their coffee to the Rafiki Coffee Mill in the town of Moshi.
Region: Kilimanjaro- The highest point in Africa is the summit of Tanzania’s Mt. Kilimanjaro. Coffees from the Kilimanjaro region tend to be full-bodied, with chocolate and caramel notes. Most growers combine coffee and banana production in their gardens. Banana trees provide ideal shade for coffee plants and are a key part of the local diet, while coffee is primarily a source of cash income.
Process: Home-processed by de-pulping with hand-cranked machines, washed & naturally fermented then sun-dried.
Roast Level: Medium
Flavors: Medium to heavy body of chocolate, brown sugar and citrus
Cupping Notes: 2/2020- Tasted sample 2 days from roast date. Just from the aroma, you can tell this coffee is much heavier than a Rwanda or Ethiopian. The cup consisted of chocolate and brown sugar sweetness with heavy mouthfeel. Not very acidic