What is the difference between Tanzania AAA and AA what does Tanzania AAA mean? Tanzanian coffee

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Tanzania AAA Tanzania AAA

Let's talk about "Tanzania AAA" today. Some people may wonder, now that there is a Tanzanian AA, how can there be an AAA? Doesn't the so-called AA represent the highest quality in Africa? This is true in Kenya, and the same is true in Malawi.

Many African countries use the size of beans to grade (A +, AA, AA+ … ) the bigger the bean, the higher the A score, while in Central and South America, altitude is often used (SHB, GHB … Etc.), or, for example, Manning and Yega Xuefei are based on the quality of raw beans (such as G1, G2 … At present, there is no unified grading standard for coffee all over the world, because it is widely distributed in every country in the world, from tree species, bean body, latitude, treatment method, flavor … Wait, it's so rich and diverse... Therefore, they all use the standards set by various producing countries to let consumers do a level of reference.

So, grading only lets us know the coffee level of this country or producing area. Whether it tastes good or not, of course, depends on the flavor of the beans themselves, but if the level is relatively high in the same producing area, then the relative quality must be better, and it is difficult to compare it with grades in different producing areas or countries.

The correct name of "Tanzania AAA" should be called AA+, that is, coffee beans with a higher level than AA. In the impression that the coffee beans in Africa are not big, "Tanzania AAA" is particularly prominent in African coffee, which is as big as Indonesia's gold Mantenin. After baking, it really makes Portinarl feel amazed.

Tanzania is one of the major coffee producing countries in Africa. There are many producing areas in Tanzania. The most common contact is Kilimanjaro AA in the foothills of Mount Kilimanjaro, while the Rumuma producing area in southern Tanzania is the only place to produce AAA. The producing area is named after the Rumuma River that flows through this area. Perhaps because of its special geographical environment, the coffee beans it grows are bigger and fuller than those from other producing areas.

In the existing impression, Tanzanian coffee is similar to Kenyan coffee in acidity and brightness, although the flavor is different, but the acidity and brightness of berries is still one of the characteristics of Tanzania.

The performance of "Tanzania AAA" is obviously different from that of Tanzania AA. In the experience of portinarl, the larger the bean body, the lower the acidity of coffee, although it is not absolute, but the growth period of large fruit, the acidic elements that protect the fruit will also be transformed during ripening, and its low acidity has its own reason.

There is such an ingenious difference between "Tanzania AAA" and AA. The acid is delicate and soft.

The flavor is also rich, so here's how I feel about it:

In the high temperature, there is the unique grass aroma of Tanzanian coffee (also similar to ginseng incense) and the smell of perfume (hormones).

After the entrance, the nutty flavors of chocolate and cocoa are crisscrossed (this obvious nutty flavor is different from other African coffee), followed by the delicate acidity of plums, accompanied by elegant floral aromas into the nose.

At medium temperature, the aroma of the fruit rises more obviously, the feeling of grease covers the cheeks and tongue, and the whole taste becomes very warm and moist.

After the low temperature, the Kenyan-like aroma of black plum and chocolate blend with each other, accompanied by the flavor of cream, bringing a kind of richness.

Because of its rich oil, the taste in the mouth forms a long stretch and sweetness, and all kinds of aromas stay in the nasal cavity for a long time after tasting.

I think "Tanzania AAA" is a good coffee with African fruit, Asian grass and Central and South American nuts. It tastes full and elegant.

Of course, coffee lovers can't miss it.