Similar to Kenya’s winy aroma, though less acidic, these full-bodied beans maintain the romance of the more exotic Ethiopian cultivar. Medium to full-bodied, Tanzanian coffees grow primarily on the fertile slopes of Mts. Kilimanjaro and Meru near the Kenyan border. The peaberry is a grade of coffee, which grows singularly while other coffees grow two to a cherry, and are thought to more intensely typify the characteristics of a particular coffee origin than other grades of the same coffee.