Tanzania is famous for their unique bean structure. The cherries when picked produce a single rounded bean, not two halves per cherry like most other coffees. This coffee is grown up to 6200 feet on the slopes of Mount Kilimanjaro in the Moshi district. Because of the unique bean structure, the salts, sugars and acids in the beans produce a light to medium body with good acidity, a pungent aroma, and a soft, slightly sweet finish.
