Coffee Tanzania in Bag 250g

Rich and chocolaty flavour, the coffee also has hints of dark fruits like black currant. A soft and sweet finish and expect pineapple, coconut, citrus fruit and floral notes. A sweet berry-like, fruity flavour.

Perfectly roasted for ultimate freshness.

Order now with choice of grind and quick delivery 

Full-bodied

Intense fragrance, strong in the cup

Bright acidity

Aroma – Rouge fruits, bourbon whiskey

Coffee Tanzania in Bag 250g

8.00 

Rich and chocolaty flavour, the coffee also has hints of dark fruits like black currant. A soft and sweet finish and expect pineapple, coconut, citrus fruit and floral notes. A sweet berry-like, fruity flavour.

Perfectly roasted for ultimate freshness.

Order now with choice of grind and quick delivery 

Full-bodied

Intense fragrance, strong in the cup

Bright acidity

Aroma – Rouge fruits, bourbon whiskey

Clear

  • Best enjoyed as a medium roast this coffee is rich in flavour with bright acidity; medium to full in body and very soft and clean in the cup.  Fairly rich in flavour with bright acidity.

  • Weight 0.250 kg
    Choose Grind …

    grind: whole coffee beans (I love grinding them), grind: coarse 6.5 (drip, Chemex, Vario V60), grind: medium 5.5 (French Press), grind: fine 4.5 (Espresso, Aeropress)

  • About Tanzanian coffee

    Coffee production in Tanzania is a significant aspect of its economy as it is Tanzania’s largest export crop. Tanzania is the 18th largest coffee producer in the world and 5th largest in Africa. Coffee beans were first bought over to Tanzania from Ethiopia during the 16th century. Before the arrival of the German colonizers, coffee was primarily utilized as a stimulant. The cultivation of coffee beans was under the strict control and regulations of the tribal leaders. After colonization, the production of coffee began to rise.

  • Arabica Coffee

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    Coffea arabica is a species of Coffea originally indigenous to the forests of the southwestern highlands of Ethiopia.

    It is also known as the “coffee shrub of Arabia”, “mountain coffee”, or “arabica coffee”.

    Arabica is believed to be the first species of coffee to be cultivated, and is by far the dominant cultivar, representing some 75% of global production.
    Coffee produced from the less acidic, more bitter, and more highly caffeinated Robusta bean.

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