Tanzania
Tanzania Kilimanjaro
Kilimanjaro slopes · 1400–1900 masl · Washed
View on mapBright, tea-like cups from the southern Kilimanjaro slopes with a gentle citric lift.
Flavor profile
| Bean | Acidity | Fruitiness | Complexity | Bitterness | Body | Sweetness |
|---|---|---|---|---|---|---|
| Tanzania Kilimanjaro | 7 | 6 | 6 | 4 | 6 | 7 |
Details
- Varieties
- Kent, Bourbon, N39
- Processing
- Washed
- Roast
- Medium
- Harvest
- Jul, Aug, Sep, Oct
Tasting notes
LemonBlack TeaAlmondRed Grape
Brewing recommendations
Pour-Over V60affinity 8/10
Grind
Medium-Fine (600µm)
Temp
93°C
Ratio
1:16
Brew
210s
Bright lemon-tea cup.
AeroPressaffinity 7/10
Grind
Medium (700µm)
Temp
88°C
Ratio
1:15
Brew
90s
Smooth, almond and grape.
Chemexaffinity 6/10
Grind
Medium (800µm)
Temp
94°C
Ratio
1:17
Brew
270s
Tea-like clarity; lemon and black tea shine through.
Kalita Waveaffinity 6/10
Grind
Medium (800µm)
Temp
93°C
Ratio
1:16
Brew
240s
Balanced extraction; lemon and black tea with rounded sweetness.
French Pressaffinity 6/10
Grind
Coarse (1000µm)
Temp
94°C
Ratio
1:15
Brew
240s
Rounded and nutty.
Cold Brewaffinity 6/10
Grind
Coarse (1050µm)
Temp
80°C
Ratio
1:8
Brew
12h
Smooth and sweet; lemon and black tea without the bite.
Espressoaffinity 5/10
Grind
Fine (260µm)
Temp
93°C
Ratio
1:2
Brew
28s
Concentrated lemon and black tea; syrupy shot.
Moka Potaffinity 5/10
Grind
Fine (260µm)
Temp
96°C
Ratio
1:7
Brew
300s
Bold and rich; lemon and black tea in a concentrated cup.