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The US coffee market only gets 7% of Tanzania’s harvest, most of which is blended block lots of AA or PB grades. The country is massive, with three distinct macro-regions for Arabica and many more micro-regions. In the South, our focus is on supporting relationships primarily through drying capacity in Mbeya. In the North, our work is with a few top-performing groups on centralizing cherry collection for quicker payments and slower drying around Kilimanjaro. In the West, there is an emerging region for specialty naturals called Tarime; here the focus is on floating and specialty prep.

In all cases, our efforts are enabled by local partners with the goal of making Tanzanian coffees relevant again to US specialty roasters.