TANZANIA
Just after the end of the Second World War Mr. H.R. Higgins tasted almost by chance a coffee which seemed to him to have tremendous possibilities. It was an East African coffee with a kinship in flavour with coffees from South America. The flavour caught his attention because it was less acid than most Kenyan coffees but with more body than many Colombian coffees. This coffee, named Chagga, is produced by the Wa-Chagga people living and farming on the slopes of Mount Kilimanjaro in Tanzania.