Tanzania AA Kilimanjaro


 

PROCESS: washed

PRODUCTION AREA: Moshe area

ALTITUDE: 1.200-2.000m

SCREEN: minimum 90% above screen 18

DEFECTS: black, elephant, foxy, shell not allowed. Maximum 2% of broken beans

CUP PROFILE:

  • AROMA: vinous and sweet
  • FLAVOR: chocolate, citrus and brown sugar
  • ACIDITY:fine acidity
  • BODY: full
  • AFTERTASTE: honey

tz Tanzania

Botanical species: Arabica 65% - Robusta 35%

Harvest: October-February for Arabica, from June to December for Robusta

Shipment: December-April for Arabica, from August to February for Robusta

Bags: 60 kg