Tanzanian AA

Tanzanian AA Coffee is a high-quality coffee variety grown in Tanzania, known for its bright acidity, rich flavor, and larger-sized beans. Here's a closer look:

Flavor Profile:

• Acidity: Bright and lively, often slightly softer than Kenyan coffee.
• Body: Medium to full-bodied with a smooth, round mouthfeel.
• Notes: It typically features fruity flavors like blackcurrant, berries, and citrus, along with floral undertones. Some cups reveal hints of chocolate, spice, and wine-like characteristics.

Growing Regions:

• Mount Kilimanjaro: Many Tanzanian AA beans are grown on the slopes of Mount Kilimanjaro, where high altitudes (around 1,500–2,000 meters) and rich volcanic soil provide ideal growing conditions.
• Mbeya and Arusha: Other notable regions for growing high-quality Tanzanian coffee.

Coffee Grades:

• AA Grade: This grade indicates the largest and best-quality beans, which are sorted for size and density. Due to its superior flavor and consistency, this grade often commands a premium price.

Processing Method:

• Washed Process: Tanzanian AA coffee is typically wet-processed, enhancing its bright acidity and clean, vibrant flavors.

What Makes It Special:

• Tanzanian AA coffee is sometimes compared to Kenyan coffee due to similar growing conditions and flavors. However, it tends to be slightly more subtle and smooth.
• Some coffees from Tanzania, especially from the Mbeya region, feature a unique "peaberry" variety, where only one round bean grows inside the cherry instead of the usual two, offering a concentrated flavor profile.

This coffee is perfect for those who enjoy a complex cup with fruity, bright flavors and a balanced body. It is a favorite among specialty coffee drinkers.