Tanzania

Tanzanian coffee is grown on the slopes of Mount Kilimanjaro and Mount Meru and in the Southern Highlands near Mbeya at elevations between about 1,200 and 2,000 metres, where rich volcanic soils and temperate climates create ideal conditions for Arabica. Smallholder farmers and estates typically use washed processing, producing coffees with bright acidity, medium body and distinctive notes of citrus, berry and black tea; peaberry lots are especially prized for their concentration of flavour. Although Tanzania produces a significant volume of coffee, its quality‑focused cooperatives and estates offer unique flavours that reflect the country's high‑altitude terroir.