Tanzanian Peaberry Coffee

Tanzanian Peaberry Coffee Tanzanian Peaberry is grown in the high-altitude regions of the country, most famously on the slopes of Mount Kilimanjaro, whose rainfall and fertile, volcanic soil produce the perfect growing conditions for Arabica coffee. Not as well-known as its East African neighbors Ethiopia and Kenya, Tanzania has been cultivating coffee for hundreds of years, though it is only in the past few decades that it has been recognized as a unique presence on the international scene. A Brief History of Tanzanian Coffee: Tanzanian coffee was something of a well-guarded secret for a long time. The Haya tribe in northwest Tanzania were the first to cultivate coffee in the 16th century. The Haya coffee, or amwani, was originally a unique variety of Robusta, grown in the shade of banana trees, and prepared by boiling unripened coffee cherries with various local herbs herbs and smoking them for days. The end-product was not brewed with hot water and drunk out of a cup but chewed as a