Lima Kibo

Beans: Lima Kibo
Roaster: Home roasting
Roasting Degree: City
Origin/Area: Mbeya, Tanzania
Grade: AA Kibo
Screen: 18
Defect: N/A
Altitude: 1,600m around
Variety: N39 (Bourbon)
Process: Washed

【Flavor scale】
Aroma: 4
Sweetness: 4
Acidity: 4
Bitterness: 3
Richness: 4   　　                
※Grade 1 to 5

【Impression】
Medium dark, fruity, blackcurrants, gooseberries, blackberries, light touch of white grape fruits, juniper as a sheer top note, fruity, juicy, rich, heavy but well balanced, layers of sweetness, soothing and clear, white grapes, bilberry, deep sweetness, molasses, amber maple syrup, cacao nib like bitterness, carob powder, lime skin like top note, matured sweetness, dried figs, apricot, rich mouth-feel as a long lasting aftertaste.

【Note】
2014 harvest is one of the best, gift from Southern part of Tanzania to all African flavor fans.  Earthy but flavorful, and full flavored ever.  

Tarime Natural

Beans: Tarime Natural
Roaster: Namamame Hompo
Roasting Degree: City
Origin/Area: Tarime, Tanzania
Grade: N/A
Screen: N/A
Defect: N/A
Altitude: 1,250～1,800m
Variety: N39 (Bourbon)
Process: natural

【Flavor scale】
Aroma: 5
Sweetness: 4
Acidity: 2
Bitterness: 3
Richness: 4   　　                
※Grade 1 to 5

【Impression】
Medium, smoky, papaya, cherimola, lime in bottom, stable, mellow aroma, medium body, mild, Mocha character shared, lightly citric, caramel cream, a tip of milk sweetness, dark cacao, slightly tangy with acidity but clean in aftertaste, Wasanbon sugar, fruity and mellow sweetness as a long lasting aftertaste.

【Note】
Impressive.  Clean, well sorted, bright flavor beans.  

Ruvuma AAA

Name:　Ruvuma AAA
Roaster: Doi Coffee
Roasting degree: Full City
Area: Mbinga, Ruvuma Region, Tanzania
Variety:  Burbon
Grade: AAA
Screen: 18up
Altitude: 1,200 - 1,800m
Defect: 0/300g
Processing Method: Fully washed, Sun dried

【Flavor scale】
Aroma: 4
Sweetness: 4
Acidity: 4
Bitterness: 3
Richness: 3       
※Grade 1 to 5

【Impression】
Medium, sweet aroma, chocolate, almonds, honey, maple sugar, creamy condense milk, lightly scented with citrus, silky mouth feel, mild, well balanced sweetness and bitterness, touch of minty coolness, raw honey and dates syrup like natural sweetness wrapped with mellow bitterness, cacao nib, juicy, sheer soft acidity as plum, peach, orange, a juicy but clean sweetness as a short lasting aftertaste.

【Note】
Tanzanian coffee may remind you of Kilimanjaro.  Mbinga growing region locates in Ruvuma region, southern Tanzania, faces Lake Malawi.  Ruvuma has been very well known coffee cherry growing region but milling stations were not well enough to list the name on the global coffee trading as high quality producers.  Since 1997, if my memory is right, Ruvuma wet/dry mills has dramatically changed and came under the spotlight of Specialty coffee world.  Compared to Kilimanjaro, Ruvuma has earthy and powerful flavor similar to Kenya, but has very clean mouth feel like Kilimanjaro.  

Ruvuma AAA

Beans: Ruvuma AAA
Raoster: Akai-mi coffee
Roasting Degree: Medium
Area:  Ruvuma Region, Mbinga, Tanzania
Altitude: 1,200 -1,800m
Varieties: Burbon（N5,N39）
Processing: Fully-washed
Screen: 18 up
Grade: AAA 

【Impression】
Micro size, tiny bitty beans!  Assuming the Bourbon variety. 
Sweet and round aroma, Medium body with lightness, clear lemony acidity layers over earthy bitterness with sour-bitter aftertaste.  Nothing similar to any other Tanzanian Coffee I have ever tasted...
Well harmonized flavor and aroma, Acidity comes first and  stays to the end. 

Tanzania Nitin Estate

Name: Tanzania Nitin Estate
Roaster:  GREENS Coffee roaster
Roasting degree: Medium Dark
Area: Mt. Oldeani, Arusha (Near Ngorongoro Conservation Area)
Variety: Kent, SL27
Grade: N/A
Screen: N/A
Altitude: 1500～1700m
Processing Method: Wet-Process
                   Fully Washed, Sun-dried

 【Impression】
Medium, Clear body, light smooth texture, purely  transparent, fruity note such as fresh white strawberry with scent of guava, dark chocolate sweetness harmonized with dried fig and cranberry chip, subtle bitterness, light orange like citrus acidity caressing,  earthy spice accent, juicy sweetness softly cored delicate bitterness as short lasting aftertaste.  Clear juicy feeling stays when served as hot.
Earthy & moderate flavor may work wonderful in summer season as cold coffee.

【Note】

Arusha is one of the best coffee cultivated area in Tanzania.  Especially in  Ngorongoro Conservation Area, many wonderful micro farmers are located and growing specialty beans like COE winning lots.  Nitin Estate is located on the slopes of the extinct volcano of Mount Oldeani in Northern Tanzania, near  Ngorongoro Conservation Area.  Blessed with volcanic soil and pure spring water, this estate uses natural spring water in processing.  Only Fully matured beans are handpicked, examined before processing.  The farm uses the shade of the Albizzia trees to protect it from the intense African sun. Elephants and buffalo from the nearby Ngorongoro Crater, Tanzania’s largest game preserve, are often seen wandering through the coffee fields. 

Tanzania Kibo AA

Beans: Tanzania Kibo AA
Roaster: Akai-mi Coffee

Roasting degree: Medium
Area: Kibo, foot of Mount Kilimanjaro, Tanzania 
Altitude: 900 ～1500m
Varieties: Bourbon, Kent
Grade: AA
Processing: Washed

【Impression】Rich full body, smooth velvety texture, earthy grounded aroma with citrus fruits with black pepper, mild and delicate acidity as lemon, cacao like bitterness bottomed with rice molts sweetness, well-balanced strong flavor, bitterness cored with high acidity as long lasting aftertaste.  Suitable for drinking throughout the day, it can be enjoyed with or after most foods. It will prepare in all coffee makers. Serve black or with cream or hot milk.

【Note】
The Tanzanian coffee is often categoraized Central/Eastern African bright and flavorful coffee in terms of flavor.  Blessed with Volcaninc soil, Tanzanian coffee has full, rich flavor but clean cup, and zesty, competing Kenya's in specialty coffee market.  Quality of Tanzanian coffee has been improved, and now still improving.  

Tanzania

Beans: Tanzania
Roaster: Akai-mi Coffee


【impression】
Medium-light body with depth, silky texture, light citrus & cacao aroma. 
Bitter-sweet with citrus acidity hidden.  Chocolate, torinitarian cacao, like flavor.  hazel nuts butter like nutty creamy sweetness, light lemony acidity blended in, light bitterness as bottom note, mellow acidity to finish.

Sorry for farmers, the name of Estate/Mill is forgotten... 

Mondul Estate

Beans: Tanzania AA Mondul
Roasting degree: City
Roaster: Coffee-ya Hot
Area of production: Mondul Estate, Arusha, Tanzania
Grade: AA
Screen: 17 up
Altitude: 1650m～1840m
Defects: N/A
Processing: Washed, Sun-dry
Variety: BOURBON, KENT
Yr of cultivation: 2009/2010

【Comments】
Full body, silky texture, aromatic and gentle aftertaste.  Well established and stimulating aroma, fully matured flavor of sweetness and bitterness.  Orange like acidity mildly slips out from dark-cacao like bitterness, chocolaty sweetness covers around to harmonize flavor.  Cool and refreshing but fits better to winter, or after dinner.  This cup reminds me of Armagnac, aromatic, fruity, pearly and well matured taste of French brandy…
Good for espresso lover, taste better with milk and a piece of chocolate, or something sweet with strong and impressive character in flavor.

【Notes】Mondul Estate is located in Arusha and Moshi Region, the largest coffee producer of Tanzania, at the foot of Mt. Kilimanjaro
Established in 1931 by Italian owner Count Vittorio Davico, Mondule estate has been successfully producing finest Arabia coffee beans, which has proved by winning awards in several cupping competitions such as Tanzania coffee Association Quality Awards in 98/99 and 00/01 seasons.  Blessed with clean spring water from the Monduli Forest Reserve, volcanic soil of Mt. Kilimanjaro with leaf soil and relatively stable climate, Mondul Estate produces about 1500kg/ha of higher quality beans with grading average percentage of AA 30% and AB 60%. 
Introducing highly systemized production skills, the estate is divided into 4 areas, based on cut-back, and rotates production cycle among them to enable to maintain high and sustainable quality/quantity of 2 varieties as shade grown: Kent and BOURBON. 

NGORONGORO AA++

Beans: NGORONGORO AA++
Roasting degree: Full-City
Roaster: Okazaki, Hiromasa (Nama-mame hompo)
Area of production: Arusha, Tanzania
Grade: AA++ (TOP)
Screen: 17up
Altitude: 1,300～1,500m
Processing: Free washed, Sun-dry
Variety: Bourbon, Kent
Yr of cultivation: 2009/2010

【Comment From Web】
TAYLOR WINCH Ltd., the largest Tanzanian Coffee shipper, proudly introduces AA TOP, the highest quality beans beyond common AA.  This region has been carefully selected by Mr. Dirk Sickmueller, the President of Taylor Winch Ltd., and received a special geographical designation .  Well balanced and harmonized taste will convince you with the very first sip.

【Impression】
Earthy, full-bodied dark coffee with chocolate flavor.  Awakening wonderful aroma, sweet and flavorful, well balanced taste of orange like sourness, Madagascar cacao beans like sweetness.
Although this cup gives strong impression, aftertaste is very clear.
Prefer to have this as an afternoon cup on very relaxed weekend.  



High % of Peaberry beans contained.

Tanzania Kilimanjaro plantation



Tanzania: Kilimanjaro plantation

Beans: Tanzania Kilimanjaro plantation
Roaster: Hiroshi Doi, Doi Coffee
Roasting Degree: City

【Attribute scores】
Aroma 4
Acidity 5
Body 2
Biterness: 3
Sweetness: 1


【Impression】
Layer of  bitterness followed by citrus sourness on top.  Sourness stays as aftertaste.
My image of "Kilimanjaro Coffee", in general, is light with clear sourness, but this cup hit me with harmonized bitterness with hidden sourness, acid type sourness.  Unfortunately, this sourness in aftertaste is not my favorite type, but if make this cup a little more water, like americano, balance of bitterness and sourness may harmonize the way I like.

【Note】
It is well known that Kilimanjaro origin has soothing acidity of orange and lemongrass.  This lot carries typical Kilimanjaro citrus flavor and rich aroma to enhance its flavor.