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Tanzania | Kilimanjaro | Bourbon Washed

Tanzania | Kilimanjaro | Bourbon Washed

Regular price $6.00 AUD
Regular price Sale price $6.00 AUD
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Origin and Sourcing

Varietal: Bourbon
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A natural mutation of Typica discovered on Bourbon Island (now Réunion), Bourbon is prized for its complex acidity, caramel sweetness, and rich body. It has slightly higher yields than Typica but remains disease-prone. It’s widely cultivated in Latin America and has produced several important offspring varietals like Caturra and Mundo Novo.
Processing Method: Washed
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In the washed process, coffee cherries are depulped to remove the skin and pulp, then fermented to eliminate the mucilage before thorough washing. This method produces a clean, bright cup with pronounced acidity and clarity, highlighting the coffee’s intrinsic flavors. It’s widely used in regions with ample water resources, such as Colombia and East Africa.
Producer: Kilimanjaro Plantation
Farm: Kilimanjaro Plantation
Region / Area: Kilimanjaro, Tanzania
Altitude: 1050–1400 MASL
Harvest Period: July – December 2024
Sourcing Partner: Coficom
Coffee Storage Standard Warehouse Storage
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This coffee is stored in standard warehousing palletised under ambient conditions. Usually these coffees are in GrainPro bags to keep out moisture and protect beans. Suited for high-volume blends and economical Single Origins, frequent rotation ensures freshness.

Roast Details

Roast Style Espresso
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Filter roasts are lighter with a shorter development time, designed to highlight clarity, acidity, and fruit-driven complexity — perfect for black coffee and filter methods. These roasts can also be used for espresso, especially if you enjoy brighter, more vibrant shots. Try longer brew ratios or turbo shots to tame acidity and bring out sweetness. Espresso roasts, on the other hand, are developed further to encourage deeper caramelization and Maillard reactions, producing richer, chocolatey, and nutty flavours that shine in milk and offer a fuller-bodied espresso. We don't usually roast omni (one roast for all brew methods) — in our experience, it tends to be a compromise that's average at both. But occasionally, for larger lots or versatile blends, we may do an omni roast to suit both black and milk drinkers.
Roast Level Medium
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This is a more accurate reflection of the actual roast level rather than internal & external colour readings and is based off roasting weight loss %. <11% is Nordic ultra-light; 11-13% is Light with balanced acidity and sweetness; 14-16% is Medium for rounded body and caramel; 16-20% is Dark for rich, chocolatey and intensity; 20%+ is Starbucks/Italian for bold, smoky depth. Some would say the higher the %, the 'stronger' the coffee.
Roasting Weight Loss 14.5%
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Coffee roasting weight loss refers to the significant reduction in the mass of green coffee beans during the roasting process, typically ranging from 9% to 25% depending on the roast level. This phenomenon primarily occurs due to the evaporation of moisture, which constitutes about 9-13% of the bean's initial weight
Internal Agtron: 90
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This is a more accurate reflection of the actual roast colour than external as its measured after grinding, internal Agtron reveals how far into the bean the roast has penetrated. Our filter roasts often score over 100, preserving acidity, florals, and the unique vibrant characteristics of each origin and process. Please bear in mind that grind courseness can affect the internal colour readings, so it is impossible to compare from roaster to roaster using this colour reading.
External Agtron: 65
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This refers to the surface colour of the whole roasted bean, but it's not always a reliable indicator of roast level - Some of our most vibrant and lightly roasted coffees like our Ecuadorian Sidra, may appear medium-dark (Agtron 50–60) due to their surface color, yet are in fact light roasts with minimal development time. Surface colour can be affected by the original green colour, bean type, density and moisture - so don't judge a bean by its exterior.
Agtron Spread: 25
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The Agtron spread is the difference between the colour of whole beans and ground coffee, showing how deeply the coffee is developed. A spread of 0–10 usually are very dark, oily roasts typical of Italian-style which we dont offer at our Roastery. Spreads between 11–20 and 21–30 represent the roast levels you'll find in our espresso coffees, balancing sweetness, acidity, and body. Spreads above 30 make up most of our filter coffee range, featuring very light, bright roasts that highlight fruity, floral, and complex flavours. Within this, spreads from 31–40 offer clarity and vibrancy, while spreads of 40–50 showcase ultra-light roasts with delicate acidity and nuanced character.
Micron Adjustment: 5
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This shows how the recommended grind size for this coffee differs from our baseline Coastal Blend setting. A negative number means a finer grind is recommended; a positive number means coarser. It helps dial in your grinder without starting from scratch.
Roasted On Machine: RoastMax 5kg Gas Roaster
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The Roastmax 5 kg gas roaster (model RMS5) is a powerful and precise machine tailored for small‑to‑medium coffee businesses or café installations, offering a production rate of 5 kg per 14 minutes using high-output LPG or natural gas burners delivering 100 MJ of direct heat. Its robust build features a double‑skin drum with cast‑iron front plate, four independent motor controls, thick insulation, and a tri-capacity cooling tray that cools roasted beans in just 3 minutes. With electronic ignition, precise temperature control down to 0.1 °C, an integrated datalogger for both bean and air temperatures, and a countdown timer with alarm, it offers professional-grade roast profiling and consistency, and is fully compliant with AGA standards.

Taste Profile

Tasting Notes: Black cherry, dark chocolate, dried dates, lemon, lime
Cupping Score: 80.0
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Our coffees are scored using the Specialty Coffee Association (SCA) protocol by Q Grader–certified cuppers. A score of 80+ qualifies as specialty grade — clean, well-processed, and high quality. 80–84 coffees are more common and often used in blends. 85–87 are brighter, more complex, and better suited for high-quality filter brews. 88–90 are exceptional, and 90+ coffees are ultra-rare, often Cup of Excellence (COE) winners — the best in the world.
Suitable To Go With Milk?: Yes
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Some of our light roasted filter coffees are bursting with bright, fruity acidity—think citrus, berries, or tropical notes. While these flavours shine on their own, they don't always play well with milk. The acidity can clash with milk's natural sweetness and creaminess, sometimes creating sour or chalky flavours.
Decaffeinated? No
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Other Information


Type: Arabica
Screen Size: 16 Up

About the producer

Kilimanjaro Plantation
Arabica Bourbon coffee, from the island of Reunion, which is still one of the favourite varietals at Mount Kilimanjaro, was introduced to the region by missionaries around 1890. Originally cultivated only on plantations, the coffee was soon adopted by the business-minded tribe of the Chagas and is still a main component of the "shamba" (cultivated garden) of every small holder farmer in the region.

Kilimanjaro Plantation has been growing and producing coffee since 1955 on the southern slopes of Mount Kilimanjaro in Moshi-Kibosho Mweka Tanzania. It was one of the first single-origin large scale coffee producers in Tanzania. The plantation has a total area of 663 hectares making it one the largest plantations in Northern Tanzania. They have planted and grown over 1 million coffee trees on 565 hectares of land, preserving the remaining land as natural forest.

The Plantation has planted more than 10,000 indigenous shade trees such as Cordia Africana (Mringamringa), Albizia Schimperiana (Mruka), and Croton Silvacus (Mfuru) across the plantation and in the community in order to help stabilize the microclimate and fight against deforestation in the region. These shade trees are also instrumental in cultivating coffee as they protect the soil and plants from the impact of the torrid East African sun.

The entire farm is equipped with a drip-line irrigation system, which provides constant water and nutrient uptake for every single coffee tree throughout the year. This ensures the coffee cherries can develop and ripen without disturbance. Drip-line irrigation reduces water consumption by 60%. The Plantation has its own team of Q Graders and a fully equipped cupping room in use daily for plantation staff and visitors.

About Bourbon

Tanzanian Bourbon is a prized variety grown primarily in the country’s highland regions, such as the Southern Highlands (Mbeya and Songwe) and the slopes of Mount Kilimanjaro and Mount Meru in the north. Derived from the Bourbon lineage introduced by missionaries in the late 19th century, Tanzanian Bourbon thrives at altitudes between 1,200–2,000 meters, where cooler temperatures and fertile volcanic soils create ideal growing conditions. This variety is known for its sweet, complex flavor profile, often featuring bright citrus acidity, red fruit notes like cherry or currant, and a clean, tea-like finish. It is commonly grown by smallholder farmers, whose careful hand-picking and washing methods help preserve the Bourbon’s delicate character.

While yields can be lower than hybrid varieties and plants are susceptible to disease, Bourbon is valued for its cup quality and is frequently used in specialty lots or microlot programs. In Tanzania, Bourbon is sometimes intercropped with bananas and shade trees, contributing to soil health and ecosystem balance. Producers and exporters have increasingly focused on traceability and quality improvements, bringing more attention to Tanzanian Bourbon as a high-quality offering that competes on the global stage. With support from cooperatives and quality-focused exporters, Tanzanian Bourbon continues to be a flagship variety showcasing the country’s specialty coffee potential.

Coffee in Tanzania

Coffee in Tanzania plays a significant role in the national economy and the livelihoods of over 400,000 smallholder farming families. Arabica coffee accounts for about 70% of the country's production, with the remainder being Robusta, mostly grown in the Kagera region near Lake Victoria. The main Arabica-growing regions are located in the north (Kilimanjaro, Arusha) and the south (Mbeya, Mbinga, Songwe), where altitudes, rainfall patterns, and soil composition contribute to excellent coffee-growing conditions. Tanzania's coffee harvest typically runs from July to December, with beans processed via washed, natural, and increasingly experimental methods.

Tanzanian coffees are well-regarded for their brightness and clarity, often compared to neighboring Kenya, but typically with a softer, rounder acidity. Washed coffees from the southern highlands are especially prized for their notes of stone fruit, black tea, and florals, while natural-processed lots can offer dense sweetness and tropical fruit flavors. The country uses an auction system (like Kenya) for much of its coffee trading, though direct trade and microlot programs are becoming more common. With increased focus on quality and traceability, Tanzania continues to grow in relevance within the specialty coffee market.


SKU: tanz_kil_60g
Package Weight: 100g

Customer Reviews

Based on 2 reviews
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Cameron Clark
Tanzania washed

I recently tried another Tanzania red bourbon bean literally two days before I tried this and I just say, noticeable improvement on the flavour and the subtle notes that appear. This bean is not my favourite but that’s just my style. However, I was very impressed and how easy I could taste the flavour profile. Also, it was a pleasure to grind and you can tell the how clean and fresh the beans were. Would 100% get more beans when the time comes from CCC

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Christopher Haines
Tanzania Kilimanjaro

I really love the balance and delicacy of this coffee, I have it long black. I have found the flavour profile to match the description wonderfully.

One of my faves.

How does my coffee come packaged?

Despite some of our product images looking very fancy our coffee is packaged into a plain brown paper foiled lined bag with a Swiss WIPF degassing valve. This offers superior oxygen and moisture protection. We recommend once you crack the seal you store your coffee in AirScape containers or Weber Workshop Bean Cellars for a single dosing option.
You can also freeze/vacuum seal in small lots, then use straight away once removed from freezer.

We don't have fancy printed bags with ziplocks (more plastic), we save that cost and buy better quality green beans so you can focus on your cup quality instead of fancy marketing and artwork.