Tanzanian small, commercial

Tanzanian small, commercial-grade coffee, typically graded B or below (screen size under 16/64 inches, ~6 mm), comprises smaller beans from Bourbon, Kent, and Nyassa varietals grown at 1,400-1,800m in volcanic regions like Kilimanjaro and Mbeya. Often washed-processed—depulping, 12-36 hour fermentation, and sun-drying—or occasionally natural-processed, these beans yield a simpler cup than higher grades. Expect mild acidity, with subtle citrus, berry, or earthy notes, a light body, and a short finish. Scoring below 83 SCA, they’re used in commercial blends, instant coffee, or budget roasts, offering an economical taste of Tanzania’s coffee heritage with less complexity