Tanzanian E (Elephant) coffee, an exceptionally rare grade, features oversized beans exceeding 18/64 inches (~7 mm), often from Bourbon, Kent, or Nyassa varietals grown at 1,400-1,800m in Tanzania’s v...
Tanzanian E (Elephant) coffee, an exceptionally rare grade, features oversized beans exceeding 18/64 inches (~7 mm), often from Bourbon, Kent, or Nyassa varietals grown at 1,400-1,800m in Tanzania’s volcanic regions like Kilimanjaro and Mbeya. These large beans, sometimes including Maragogipe mutants, undergo washed processing—depulping, 12-36 hour fermentation, and sun-drying—yielding a clean, bold cup. Expect vibrant acidity, with pronounced citrus, blackberry, and floral notes, a heavy, syrupy body, and a sweet, lingering finish. Scoring 85+ SCA, Tanzanian E is prized for pour-over or espresso, offering a complex, premium expression of Tanzania’s renowned coffee heritage.
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