Origin Guide: Tanzania

Celebrated for its high-altitude cultivation on the slopes of Mount Kilimanjaro and the Southern Highlands, Tanzania produces a vibrant, medium-bodied coffee characterized by bright, winey acidity, deep berry undertones, and a clean finish.

Regional Characteristics

Mount Kilimanjaro & Meru: Grown in rich volcanic soil, these beans are famous for their pronounced acidity and elegant floral aromas.
Mbeya (Southern Highlands): Typically offers a creamiest mouthfeel with sophisticated notes of stone fruit and citrus.
Kigoma: Emerging region near Lake Tanganyika known for producing bold, wilder profiles with spicy nuances.

Quick Facts

Altitudes: 1,400m – 2,000m.
Processes: Primarily Washed (though some natural processing occurs in the West).
Varietals: Bourbon, Kent, Nyassa, and the famous Peaberry (a natural mutation where one bean grows in the cherry instead of two).
Harvest: July–September (Northern) and June–August (Southern).

Sourcing Ethics & Producers

We focus on supporting Direct Trade initiatives to ensure smallholder farmers receive equitable pricing for their unique Peaberry and specialty lots.

Featured Coffees from Tanzania

Now that you’ve discovered what makes coffee from this region unique, experience it for yourself. These seasonal lots represent our freshest arrivals from Tanzania, available for a limited time while the harvest lasts.