TANZANIA

 

Most Tanzanian coffees are grown near the border of Kenya on the slopes of Mt. Kilimanjaro, and are sometimes referred to as Kilimanjaro, Moshi or Arusha.

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Other coffees are grown further south between Lake Tanganyika and Lake Nyasa, and are usually called Mbeya, after one of the region's cities or Pare, a market name. All coffees are wet-processed and graded by bean size, with the highest grade being AA, then A and B.

 

Tanzanian coffees are characterized by a winy acidity, medium to full body, and deep richness. Tanzanian Peaberries are often separated from flat beans and sold at a premium for their enhanced flavor characteristics.