Your insight to Tanzanian Coffee

The Tanzania coffee is one of the most famous coffee brand in Africa, and also well known all around the world, the rich intensely flavorsome brew is grown on Mount Meru and Mount Kilimanjaro. The coffee outlines a sweet finish that brings richness in flavor, all flavors of Tanzania Coffee are usually a combination of natural and artificial flavors. Compared to the Kenya coffee the acidity levels of Tanzania coffee are slightly muted.

The most commonly grown coffee plant in Tanzania are-

  •   Bourbon 
  •   Typical/Nyara
  •   Blue Mountain, and Kent cultivars.

Most Tanzania coffee exhibit soft, floral profiles. It is also good to note that it is the third-largest coffee producer in Africa and also produces about one percent of the world's Arabica coffee. Coffee production in Tanzania is somewhat primitive, compared to some other African countries. It cannot produce high-quality coffee like Kenyans AA, this does not mean that the country does not produce premium coffee. With its varied landscape and hills, many parts of Tanzania are perfect for growing coffee plants. Coffee production is spread all over the country. The western, southern and northern regions,  produce their coffee beans. Production and processing methods may vary from region to region. For this reason, the flavor of your cup may change. (Don’t get it twisted).

Brief History Of The Tanzania Coffee. 

After World War I, Tanzania (then Tanganyika), the country became a British colony. Arabica was introduced to the western regions of Tanzania, but production remained limited. When Tanzania gained independence in 1961, increased production was a major economic strategy for the new government. Many large coffee plantations have been nationalized and State-run by state cooperatives. However, the system was very ineffective and neither the country's coffee dreams nor its economic dreams came true. Multiparty democracy and liberalization of industry were introduced again, almost as they are today. Recovery has been slow and Tanzania is still widely considered to have not fully reached its true potential as a producer of high-quality coffee.

Latest On Tanzania Coffee.

Today, coffee is grown in all the mountainous regions of the country. Wild coffee is still being discovered in Tanzania - the latest of which is Coffee kihansiensis in the mountains of Udzungwa. Arabica (harvested from July to December and wet treatment) is cultivated at the same time (Robusta (harvested from April to November and transformed according to the natural method) and the main cultivation areas are Mara, Kilimanjaro, Ruvuma, Mbeya, Kigoma, Arusha, Manyara, Bukoba and Kagera (Where Robusta and Arabica are grown) - although some areas are shrinking due to climate change and urban sprawl.

The most sort after African coffee brand is the Tanzanian Peaberry coffee, which is exceptional for its medium roasting flavor, which gives unparalleled aroma in the world. The flavor is dotted with floral notes that leave a taste of citrus, pineapple, and coconut. This coffee is simply the best. Coffee production in Tanzania is an important aspect of its economy because it is Tanzania's largest export crop. The average production of Tanzanian coffee is between 30 and 40,000 metric tons per year, about 70% of which are Arabica and 30% Robusta. The nine major growth areas of Arabica are North Kilimanjaro.


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