From the slopes of Mt. Kilimanjaro and Mt. Meru (Northern), to Lake Tanganyika and Lake Nyasa (Southern part of Tanzania).
- Growing Altitude: 1,400 - 1,800 meters above sea level (that's 4,593 to 5,906 ft)
- Arabica Variety: N & KP, Kent, Bourbon
- Harvest Period: July - August (North); April - May (South)
- Milling Process: Washed, Sun-dried
Tanzania produces some of the most unique and excellent coffees in the world - very highly regarded. This premium coffees beans work extremely well into different roasts. However, light to medium roast is recommended to maintain the full original flavors and qualities in the bean.
Tanzania specialty coffee, it belongs to the Central/East African family of washed(wet-processed) coffees, bright (acidy), and mostly aggressively flavorful coffee.
Most Arabica African exhibits a bright and vibrant, wine-y acidity, sharp, and with a deep, rich, and strong taste attributes. However, Tanzanian coffees can be a more balanced. Acidity is a positive flavor trait in coffee, referred as brightness or briskness. It builds on a brilliance to the cup.
Tanzanian coffee acidity is generally more integrated into the cup flavors, less ascendant, while fruited notes -means a coffee is distinguished by positive fruit notes and body-a sense of weight and thickness of the brew, caused by the portion of soluble solids in the cup, counting all the organic compounds that are extracted from brewing your coffee, it plays a prominent role in the general cup make-up --thick or thin, heavy, or light, full-bodied, or watery. Body is often associated with mouthfeel.
Tanzanian Coffee grades
Tanzania uses dry processing methods and has opted for British nomenclature of grading, which is complete according to shape, size, and density.
The grades include AA, AB, PB, C, E, F, AF, TT, UG, and TEX.
- Large Bean: screen 17/18, Grades AA & E
- Medium Bean: screen 15/16, Grades AB
- Small Bean: screen 13/14, Grade C
- PB(Pearberry)
Most green coffee cherries have 2 seeds with a flat side and press against each other, but Pearberry has one rounded form seed within each cherry. The Pearberry production usually represents less than 10% of all the coffee harvested. Peaberry might have slightly different acidity and a roast dynamic than the AA, A and AB grades from the same tree, but the difference is often slight. Moreover, because of their high-altitude growing conditions, the Peaberry is denser which makes for better heat transfer. 
Recommendation: Buy fresh roasted to order whole beans, to Enjoy drinking your excellent cup of Tanzanian coffee.
-Asante sana .B
