The Arabica coffee grown in Tanzania, also known as Kilimanjaro coffee, stands out for its distinct body and mild acidity. The flavor doesn't differ much from Kenyan coffee. The Arabica coffee grown in the Kilimanjaro region is mostly wet-processed. The movement between plantations was accompanied by typical shade plants from the forest vegetation or useful plants among the coffee plants, such as bananas with their large leaves that provide shade from the sun.
Good results in roasting translate into a cup with a dark cream and golden reflections. In tasting, there's a good and dense body, pleasantly sweet. Persistent and chocolatey aftertaste.

Our coffees benefit from an important characteristic: artisan roasting, where only through experience and human control can the optimal roast level be selected. The success of roasting lies in the balance achieved between time and temperature.

Notes on African Coffee

Africa is playing an increasingly important role in the global coffee production.

Although Arabica coffee originates from Ethiopia, it's curious that 75% of African coffees consist of Robusta beans. The latter is more resistant to diseases and has a higher yield than Arabica. Angola, Ivory Coast, and Uganda are the largest African producers of Robusta.

The only African countries that produce only Arabica are Ethiopia and Kenya.