These coffees are called Kilimanjaro or sometimes Moshi or Arusha after the main towns and shipping points. Smaller amounts of arabica are grown much farther south, between Lake Tanganyika and Lake Nyasa, and are usually called Mbeya, after one of the principal towns, or Pare, a market name. In all cases, the highest grade is AA, followed by A and B. Most Tanzanian coffees share the characteristically sharp, winey acidity typical of African and Arabian coffees. It is another typically winey African coffee, close to Kenyan coffees in flavor but usually lighter in body. Zimbabwe Zimbabwe, formerly Rhodesia, has been exporting an excellent coffee to the United States in recent years.
Some importers rank Zimbabwe with the best Kenyan coffees.
About 80 percent of India's coffee is grown in the southern state of Karnataka, and is often sold as Mysore, after the former name of that state. At its worst, it is heavy and lifeless. Monsooned Mysore coffees have been exposed for several weeks to the moist winds of the monsoon, which yellows the bean and reduces the acidity, imparting a heavy, syrupy flatness reminiscent of aged coffees. Monsooned coffees are considered a delicacy by many, perhaps because of the romance of the name and the process. They strike me as mainly useful in blends to mellow and give richness to rougher, more acidy coffees.