Tanzania | Kilimanjaro | Bourbon Washed

Are you looking to buy Tanzania | Kilimanjaro | Bourbon Washed in Australia?

Tasting Notes/Sensory: Black cherry, dark chocolate, dried dates, lemon, lime
SCA Score: 80+
Suitable with Milk? YES
Roast Level: Medium
PROCESSING: Washed
Type: Arabica
VARIETALS: Mainly Bourbon
Screen Size: 16 Up
Altitude: 1050–1400 m.a.s.l.
Farm: Kilimanjaro Plantation
Producer: Kilimanjaro Plantation
Location: Kilimanjaro, Tanzania
Soil Characteristics: Not specified
Growing Temperatures: Not specified
Annual Rainfall: Not specified
Harvest Period: July–December (North Tanzania)
Sourcing Partner: Coficom

About the producer

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.