Tanzanian coffee is somewhat
similar to its Kenyan neighbor, but the consistency and
quality of production is not as far advanced as Kenya's.
Most of the Tanzanian Arabica coffee, such as the prized Tanzania peaberry coffee, is grown on Mt. Kilimanjaro and Mt.
Meru and is wet-processed. The coffee grading method is the same
as Kenya where AA is the largest followed by A and B.
The Tanzanian coffee bean is said to share the same sharp and winey acidity as African and Arabian coffees (Davids,
68). In general a good Tanzania coffee will have
bright acidity and strong flavor.
For more information about Tanzania coffee, visit Sweet Maria's.