Tanzanian F Grade coffee consists of broken or defective beans, typically smaller than higher grades (screen size below 16/64 inches, ~6 mm), sourced from Bourbon, Kent, and Nyassa varietals grown at...
Tanzanian F Grade coffee consists of broken or defective beans, typically smaller than higher grades (screen size below 16/64 inches, ~6 mm), sourced from Bourbon, Kent, and Nyassa varietals grown at 1,400-1,800m in volcanic regions like Kilimanjaro and Mbeya. Processed via the washed method—depulping, 12-36 hour fermentation, and sun-drying—or occasionally natural-processed, these beans exhibit inconsistencies. The cup offers muted acidity, with faint citrus, earthy, or herbaceous notes, a thin body, and a short, often uneven finish. Scoring below 82 SCA, Tanzanian F is used in low-cost blends or instant coffee, providing a basic, less refined taste of Tanzania’s coffee.
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