Tanzania coffee; premium robusta Superiore

Tanzania is a large country, rich in natural resources and experiencing economic growth - but it has a backlog of infrastructure. Railroads exist to a limited extent within Tanzania, with road transport dominated by worn-out roads. At the same time the main regions of cultivation of arabica coffee are located on two opposite ends of the country; north (Arusha and Kilimanjaro) and south ( Mbeya, Ruvuma). The region where most robusta coffee is grown is the western part of the country (Kagera and Kigoma). After being harvested in Mbeya, the coffee has to travel over 800 kilometers to the port of Dar es Salaam, from where it is exported all over the world. What is undoubtedly an advantage of coffee from Tanzania is its enormous growth potential.

The coffee we're pleased to offer comes from the Karagwe region, located in the northwestern Bukoba Mountains near the border with Uganda and Rwanda. The coffee comes from small farms, located at an altitude of 1,500 to 1,800 meters above sea level, where an individual field is only 2-3 hectares. Tanzania Superior Robusta coffee is preselected on the farms and then transported to Kadares.

When the coffee is ripe, it is harvested from the bushes by hand so that the first selection of coffee is possible. After sorting, the coffee berries are spread out on special tarpaulins to dry the top part of the berry. Once the skin and pulp are dried, it is removed. This is how the green coffee bean is extracted using the naturals method. The coffee was extracted from 100% Robusta bushes ( Coffea canephora ).

This coffee is the highest category of robusta coffee - superiore - which translates into a full-bodied flavor resulting from the highest quality beans.

Robusta coffee contains twice as much caffeine as arabica. The coffee is characterized by a full body with notes of dark chocolate and herbs. The vast majority of coffee lovers prefer robusta coffee combined with arabica beans (this is how coffee blends are made). However, if it's important to have as much caffeine as possible in the coffee, we recommend 100% robusta, but its flavour is considered by many to be poorer than arabica coffee.