This straight coffee from Tanzania resemble the coffees of Kenya but are less admired due to slightly lighter body and less consistent acidity. Arusha and Moshi are the most notable.
Considered the best of coffees from Sulawesi, Toraja is similar in taste to Sumatran coffees.
Is made by boiling finely ground coffee and water together in an ibrik, which is a long-handled, open, brass or copper pot. When done, it is poured directly into tiny demitasse cups, along with the fine grounds. The coffee is then allowed to settle before consumption. Spice and sugar are often added into the mix.