Tanzania Tarime

Tasting Notes: Creamy and savory with notes of cola, orange zest, and clove.

Tanzania has long been a fore-runner of coffee production, and this has contributed to recent investment by local sourcing organizations, focusing on providing agronomic training for the local producer communities

Producers here harvest carefully by hand. Ripe cherry is brought to the factory by smallholder farmers (1-3 hectares), where it is weighed and processed using the washed processing method. 

Waste water used in processing is discarded in soaking pits, and is also recirculated for conservation. After pulping, the coffee is fermented overnight to break down the sugars, then cleaned and soaked for another 24 hours. This process increases the proteins and amino acids, which in turn heightens the complexity of the acidity and clarity in the cup. 

Another special feature of sourcing in Northern Tanzania is that as local temperatures have risen over time with climate change, it's actually made it easier to dry coffee cleanly. While it's critical to address the negative climate change impacts we see in well-established specialty sourcing regions, we are also always looking for areas where the climate becomes more favorable for top-tier specialty coffee with time.

We hope you'll enjoy Tanzania Tarime!