This coffee from Tanzania comes from the volcanic slopes of Mount Kilimanjaro, where it is grown at an altitude of 1,850 m. Its origin is the Kilimanjaro region and it combines Bourbon and Kent varieties, processed using the washed method. Its tasting profile features vibrant acidity, along with floral and fruity notes. The sweet, spiced aftertaste completes the characteristics described for this coffee, which has an SCA score of 83.5. The range includes 1 kg, 500 g and 250 g sizes. The formats indicated are whole bean, ground for French press, ground for espresso, ground for filter and ground for moka. Size and format depend on the selected variant; no single net weight is specified for the product listing as a whole. In variants with a specified size, the content corresponds to the format shown in each option.