How Kilimanjaro Coffee Beans Are Graded - Kilimanjaro Coffee Bean Classification System

FrontStreet Coffee - An Introduction to Tanzanian Coffee Grading

Tanzania's principal coffee-growing region sits at the foot of Mount Kilimanjaro, where volcanic soil is exceptionally rich. Some of the coffee trees planted here are more than 100 years old. Coffee was first brought to the area and cultivated by Christian missionaries from Kenya. The trees demand careful attention: regular weeding and fertilization, plus the pruning of old branches to make room for new growth and keep bean quality consistent. The milling stations are well equipped, and since coffee is one of Tanzania's most important cash crops, the government takes the industry very seriously.

Mount Kilimanjaro rises to roughly 5,000 meters, and the coffee grown on its slopes shows classic African cup character: a full body, with acidity that is gentler than Kenyan coffee—soft, even acidity that lightly stimulates the palate. The wet aroma carries a mild, milky sweetness. Take a sip and that delicate acidity is quickly wrapped in gentle milky sweetness, which smooths out any bitterness and leaves a very clean texture with a lingering finish.

After finishing a cup of Kilimanjaro coffee, you'll often notice a soft, mellow, earthy note remaining at the corners of your mouth. Coffee connoisseurs tend to describe it as "wild" or "untamed." Pure Kilimanjaro coffee is often called the most representative expression of African character. Kilimanjaro AA is the top grade: full, well-formed beans, pure flavor, and a rich yet refreshing cup that excels on every count.

The Tanzanian Coffee Bean Grading System

Tanzanian green coffee is first graded by the altitude of the growing region—beans from higher elevations are generally considered better quality. Within the same altitude band, the final grade is then determined by the screen size of the green beans. Tanzania typically uses grades such as AA, A, and B.

AA Grade: Screen 18 makes up at least 90% of the lot; Screen 17 accounts for 8-10%; Screen 15 makes up no more than 2%.

A Grade: Screen 15/16 makes up at least 90% of the lot; Screen 14 makes up no more than 2%.

B Grade: Screen 15/16 makes up at least 90% of the lot.

C Grade: Screen 14 makes up at least 90% of the lot; Screen 13 makes up no more than 10%.

PB Grade: Screen 14 makes up at least 90% of the lot; floaters make up no more than 5%.

AF Grade: Screen 17 makes up at least 90% of the lot; Screen 15/16 makes up no more than 8-10%; Screen 14 makes up no more than 2%.

TT Grade: Screen 15/16 makes up at least 90% of the lot; Screen 14 makes up no more than 10%.

E Grade: Screen 18 makes up at least 90% of the lot; up to 10% below Screen 18 is tolerated, but nothing below Screen 15.

A Useful Point of Knowledge

High-quality coffee cherries generally benefit from good shade cover. Tree shade blocks the intense midday sun and slows the coffee tree's metabolism, which helps the fruit develop more nutrients, fruit acids, and aromatic compounds.

In Summary

FrontStreet Coffee is a coffee research house that loves sharing coffee knowledge freely and without reservation, because we want more people to fall in love with coffee. Every month we host three coffee events with generous discounts, so that more friends can enjoy great coffee at the lowest possible prices. That has been FrontStreet Coffee's mission for the past 6 years!

FrontStreet Coffee Recommendation

If the bright, fruit-forward side of African coffee appeals to you, FrontStreet Coffee's Ethiopia Yirgacheffe Guodingding is an ideal starting point. Yirgacheffe has long been a favorite first stop for coffee lovers entering specialty coffee: it typically offers vivid citrus, berry, and floral notes, along with a green-tea-like sweetness on the finish. Unlike the harshly "sour coffee" many people imagine, a well-grown Yirgacheffe delivers acidity that is soft and bright—closer to the natural sweetness of fruit than to anything sharp—making it one of the easiest pour-overs to enjoy.

For something even more aromatic, try FrontStreet Coffee's Ethiopia Blossom (Huakui). It is one of the most successful star beans in the specialty market in recent years, defined by an intense tropical-fruit bouquet—strawberry, passion fruit, jackfruit, even lychee—with pronounced sweetness, very little bitterness, and a smooth, juice-like mouthfeel. Fans often describe it as "the coffee that tastes least like coffee," and it is a great pick for drinkers who usually shy away from traditional coffee bitterness.