Tanzania AA sits in the Explorer lane because it offers a washed East African direction: citrus, blackcurrant, structure and a winey finish when roasted and rested well.
Technical details
- Origin: Tanzania
- Region: Songwe and Ruvuma, Southern Tanzania
- Grade: FAQ AA
- Varieties: Bourbon, Kent, Typica
- Process: Fully washed
- Altitude: 1,500 to 1,800 meters above sea level
- Harvest: May to November
Cultivation and post-harvest
The supplier document describes this coffee as a blend from smallholder farmers, each tending about one to two hectares on average. Farmers also grow crops such as corn, beans, groundnuts, sunflowers and ginger.
Cherry is hand-harvested and processed on individual farms. It is pulped, fermented and dried on raised beds for 14 to 20 days. Once dry, parchment rests for two to three months in cooperative warehouses before milling in Southern Tanzania.
What AA means
AA is a bean-size grade. The document notes that AA is the largest grade produced in Tanzania, generally screen 17/18. It is not automatically a flavour guarantee, but it is useful product information.
Source note
Built from the supplier document: Sucafina_ FAQ AA Fully Washed.pdf, stored in the Out of Coffee origin document folder.