Relive the origin

The cultivation of coffee in Tanzania was introduced by Catholic missionaries, the first botanical variety cultivated was Bourbon and later others were introduced.

Tanzania is one of the poorest states in the world and agriculture is mainly focused on the cultivation of coffee, which is why the plants are meticulously cared for by local populations.

The territory

The Tanzanian territory is mainly mountainous, in the north east of the country on the border with Kenya rises the summit of Kilimanjaro where we find a dense vegetation with tropical characteristics with an ideal climate for the cultivation of Coffea, in fact it is from the Kilimanjaro region that it comes our single origin.

The processing

The cherries  are harvested manually between the months of October and February, then the ripe and unripe cherries are selected and finally stripped, put in water for washing and dried, at the end the beans are packaged in 60 kg grainpro bags.

In the cup

SINGLE ORIGIN TANZANIA KILIMANGIARO has a good body with pleasant notes of sweet fruit, hazelnut and almond, in the aftertaste a slight hint of honey.

Single origin recommended for all extraction methods but especially for espresso and moka.

For a better espresso experience, we recommend that you follow our recipe:

• Water temperature: 94.5 ° C
• Grams in: 18 g
• Grams out: 30 g
• Pre-infusion: 4 seconds
• Total extraction: 30 seconds

PACKAGES Available in grains, mocha ground, espresso ground, filter ground

• 3000 g bag
• 1000 g bag
• 500 g bag
• 250 g bag