TANZANIA

PRODUCING REGIONS

Arabica: North Kilimanjaro, Mbeya, Matengo Highlands, Mbinga, Usambara Mountains, Iringa, Morogoro, Kigoma, Ngara

HARVEST

Arabica: October - February. Robusta: June - December

The Tanzanian Coffee Board states that coffee was introduced by German missionaries on the late 1800’s. However there is oral evidence the Haya tribe in the northwest of the country were using a locally grown Robusta boiled with herbs as a stimulant. During German colonisation that ended in 1918, Arabica was planted in the Kilimanjaro region. Britain took over as the colonial power and continued to encourage coffee growers. 1n 1961, Tanzania became independent and the coffee struggled through a number of government initiated controls until the in the early 1990’s the industry was reformed. The Tanzanian Coffee Board was reinstated and efficiencies and output increased noticeably. About 90% of Tanzanian coffee is grown by small family farms, the remainder by estates. Farmers can sell at the farm gate, through the Moshi based auctions or directly to overseas traders or roasters.

Tanzanian coffee is described as having good acidity, full body and extremely fragrant. As a coffee, it’s always been in the shadow of its Kenyan cousins but rapidly gaining its own recognition as farmer’s direct interaction with traders and roasters is proving a positive tools for focussing on quality. Organic certification, great tasting Naturals and microlots are getting the acknowledgement they deserve. Our range of Tanzanian coffees include the ever popular Burka Estate, Machame NKUU AB and Natural Tarime Organic.