In terms of the Tanzania coffee character, it belongs to the Central/East African family of washed (wet-processed) coffees, bright (acidy), and mostly aggressively flavorful of which Kenya is certainly the dominant coffee. Peaberries are often sorted out and sold at high premiums, but the cup is sometimes tainted and not worth the price. It has become a novelty coffee, and sells well in the US, so many roasters capitulate. Yes, it is a coffee with great potential but shipments arriving in the US do not always express that truly excellent Tanzanian cup. One possibility is the coffee ages in shipping containers on its way to port, since Tanzania does not have the infrastructure of Kenya. Every so often I cup a really good example of this coffee, but some years are a complete bust. So keep in mind that if there is a current Tanzanian offering listed here, it had to overcome my cynicism and must be pretty damn good. Of the good Tanzanian coffees there are northern regions around Mt. Kilimanjaro, Moshi, Mbeya region and Southern Songea region that drains into the Ruvuma river and Ruvuma Basin.