Tanzania 🇹🇿 

Tanzania is renowned for its high-quality coffee, which is grown in various regions, particularly in the southern highlands around Mt. Kilimanjaro and Mt. Meru. Tanzanian coffee is predominantly Arabica, known for its bright acidity, full body, and rich flavor.

• Growing Regions: The central coffee-growing regions in Tanzania include Arusha, Kilimanjaro, Mbeya, and Matengo Highlands. Each area offers unique flavor characteristics influenced by altitude, soil, and climate.

• Altitude: Tanzanian coffee is typically grown at high altitudes, ranging from 1,400 to 2,100 meters above sea level. The high altitude contributes to the coffee's acidity and flavor complexity.

• Flavor Profile: Tanzanian coffee is known for its vibrant acidity, often described as citrusy or wine-like. It also exhibits a full-bodied richness with notes of chocolate, berry, and sometimes floral undertones. The flavor profile can vary depending on the specific region and processing methods.

• Processing Methods: Tanzanian coffee undergoes various processing methods, including washed (wet-processed), natural (dry-processed), and semi-washed. Each method influences the final flavor profile of the coffee beans.

• Peaberry Coffee: Tanzania is famous for its peaberry coffee, which occurs when a coffee cherry produces a single, round bean instead of the usual two flat-sided beans. Peaberries are believed to have a more concentrated flavor and are often prized by coffee enthusiasts.