Coffees from South Tanzania have a few advantages that result often in better cup quality. It might not be romantic to list "transportation" alongside "terroir" as major factors in cup quality, but indeed it is. With coffee, it matters little how loamy the soil was, how high the elevation of the farm, how ripe the cherry was when harvested, how carefully it was wet-milled, if it gets packed in a container that gets steamed for a couple weeks in a humid port city. Typically, Tanzania pebearry lots were from the northern districts near Kenya actually have a shorter trip to port in Dar Es Salaam, but somehow suffer so much more in the process. Southern district coffees from Ruvuma province, collected and milled in cities of Songea and Nyamtimbo face a longer trip but miraculously survive it better. The key might be logistics, or the fact the coffees are better treated in drying, and in particular the rest period when coffee remains in it's parchment shell for 30-60 days before being hulled, sorted, measured for density, and bagged for export. This period is crucial to allow moisture to be distributed evenly in the coffee, to achieve physical stability in the green seed. In any case, Tanzanias can arrive with the baggy burlap-taste defect from day 1, but not here. This is a great, sweet, bright, clean cup. City+ roasts have a juicy sweetness in the fragrance, partly apple-like, partly citric. My darker test roast has an intense chocolate and caramelized sugar scent, and this follows through in the wet aroma and cup as well. (While I personally don't like dark roasts on Kenyas, I think it suits this Tanzania very well). While Tanzanias can cup like lower-acid, diminutive Kenya coffees, they have other distinct qualities ...especially a lot like this far from the Kenya border, in the South of the country. ON both City+ roasts and darker, the heavy, thick, creamy mouthfeel is impressive, and something rarely found in Kenya. Warming spice notes mark the higher-toned flavors in the cup, as well as muted malic/fruited acidity. Darker roasts have a pungency and bittersweetness that is imposing, brooding, intense. But in the aftertaste, dark berry notes emerge at FC+ levels.