Gourmet Coffee from Tanzania

The coffee industry of Tanzania initially was closely tied to that of Kenya, since early in their national histories they shared exploiters: first the Germans, then the British. Over the last decade the Tanzanian coffee industry has languished, however, while the Kenyan continues to improve and prosper.

Most Tanzanian arabicas are grown on the slopes of Mt. Kilimanjaro and Mt. Meru, near the Kenyan border. These coffees are called Kilimanjaro or sometimes Moshi or Arusha after the main towns and shipping points. Smaller amounts of arabica are grown much farther south, between Lake Tanganyika and Lake Nyasa, and are usually called Mbeya, after one of the principal towns, or Pare, a market name. In all cases, the highest grade is AA, followed by A and B.

Most Tanzanian coffees share the characteristically sharp, winey acidity typical of African and Arabian coffees. They tend to be medium- to full-bodied and fairly rich in flavor.

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