TANZANIA AB

Origin: Mt. Kilimanjaro, Mt. Meru, and the Southern Highlands (Mbeya)

Profile: Bright, Winey, and Fruity

Tanzania AB is a classic East African coffee that sits in the sweet spot between the intensity of Kenya and the floral elegance of Ethiopia. The “AB” grade is a combination of A and B bean sizes (screen sizes 15 and 16), which are meticulously wet-processed. Grown in the shadow of Mt. Kilimanjaro, these beans benefit from rich volcanic soil and high altitudes of 1,400 to 1,800 meters.

Tanzanian coffee is famous for its “snappy” acidity. While many people know Tanzania for its rare “Peaberry” (single round beans), the AB grade is the workhorse of the specialty industry, offering a more consistent roast and a deeply satisfying, juice-like clarity.

Flavour Experience

Body: Medium and “silky”—less heavy than Uganda Bugisu, but more substantial than Ethiopia Yirgacheffe.
Notes: Vibrant black tea, brown sugar, and cranberry, often with a hint of ginger or cedar.
Acidity: Bright and “citric” (think lemon or lime) with a winey backbone similar to a dry white wine.
Finish: Crisp, clean, and slightly herbal.

Best Enjoyed As

Tanzania AB is a “bright” coffee that rewards careful brewing:

The Morning Pour-Over: Perfect for waking up the palate with its crisp acidity and tea-like aromatics.
Light-Medium Roast: To preserve the delicate fruit and tea notes; roasting too dark will turn the winey acidity into a bitter carbon flavor.
Iced Filter Coffee: Like Kenya, the fruit-forward acidity of Tanzania AB shines when served cold, making it a very refreshing summer brew.

Tanzania vs. Kenya: A Friendly Rivalry

Tanzanian coffee is often compared to Kenyan coffee because of their geographic proximity and similar processing methods.

Kenya: Tends to be more “aggressive” with high phosphoric acidity and intense blackcurrant notes.
Tanzania: Generally more “mellow” and balanced, with a more floral, tea-like profile and a softer, more integrated acidity.