Tanzania 100% arabica - Fresh coffee beans

The roast date of Café du Jour's coffee beans is usually a maximum of four weeks before dispatch. This means that the coffee beans are generally no older than four weeks when they arrive at your door. Many people ask if coffee beans are already too old after three weeks. The answer to that is: no. Freshly roasted coffee actually reaches its best flavour after a few weeks. During roasting, carbon dioxide (CO₂) is created inside the coffee beans, which can mask the taste at first. That is why coffee is at its best between one and four weeks after roasting. After roasting, the beans are immediately packed in special coffee bags with a one-way valve. This valve allows CO₂ to escape without letting oxygen in, so the aromas are preserved and the coffee remains fresh. This way, you can count on an optimally fresh product with a full flavour!

In Tanzania, the finest Arabica coffees come from the fertile slopes surrounding Kilimanjaro. Our product is composed of AA-grade beans from this region, cultivated by small-scale producers. Because production takes place on a small scale and on varying plantations, we indicate the region rather than a specific plantation. This allows us to offer consistent quality while preserving freshness and flavour.

Our Tanzanian beans are versatile in use. Many customers appreciate them as an espresso due to their smooth and balanced flavour. They also work well in cappuccino or cortado, where the flavours blend nicely with milk. For filter coffee (such as Chemex, Aeropress or V60), opinions are divided: some enthusiasts find a lack of complexity with this brewing method. Overall, this bean is therefore especially recommended for espresso and milk-based variations.

This coffee has a beautiful sharp flavour with a wine-like, slightly acidic character, as noted by our customers. You can expect a medium to full, buttery body with some sweetness and virtually no bitterness. For many customers, the wine-like acidity is particularly recognisable, without becoming overwhelmingly sour.

By ‘wine-like acidity’ we mean that the coffee contains light, fruity acids reminiscent of wine – without actually tasting like wine. These fresh, elegant acids are characteristic of the better Tanzanian coffees and provide a lively character without being overpowering. Customers who were unsure about this description still recognised this unique profile when tasting.