Tanzania's premium beans, grown on the slopes of Mt.Kilimanjaro near the Kenyan border, produce an unusually rich coffee with a lighter, winy acidity and medium body. The peaberry – only 5% of Tanzanian coffee – occurs when the coffee fruit develops a single oval bean rather than the usual pair of flat-sided beans. The round peaberries are then separated from the flatter beans in the same crop to achieve this gourmet coffee
