Tanzania B (screen 15)

Tanzanian coffee graded at screen 15 (~6 mm), typically classified as B or lower, includes smaller beans 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—it produces a clean but less complex cup than higher grades. The flavor profile features moderate acidity with subdued citrus, berry, or herbal notes, a light body, and a mild, slightly sweet finish. Scoring below 84 SCA, these beans are often used in blends or budget brews, offering an accessible taste of Tanzania’s coffee heritage.