Most Tanzania coffee is 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. Owing to tradition, most Tanzania coffee sold in the United States is peaberry, a grade made up entirely of coffee from fruit that produces a single, rounded bean rather than twin flat-sided beans.
Most Tanzania coffees share the characteristically sharp, winy acidity typical of Africa and Arabia coffees. They tend to be medium- to full-bodied and fairly rich in flavor. Other Tanzania coffees from the Kilimanjaro region may exhibit soft, floral profiles reminiscent of similar washed Ethiopia coffees.