About Tanzanian Coffee
In Tanzania, the majority of coffee (Arabica) is grown in Northern part on the slopes of Mount Kilimanjaro and Mount Meru, under shades of banana trees - an exotic location! The Southern Highlands of Tanzania, in Mbeya and Ruvuma are the second largest growers of Arabica. Arabica coffee makes up to 70% of total country production. Robusta coffee is grown in the western areas along Lake Victoria in Kagera region. This constitutes 30% of the total coffee production in Tanzania.
Northern coffees tend to be pleasant in aroma, rich in acidity and body, sweet taste with balanced flavours due to mineral nutrients from volcanic soils. Southern coffees are characteristically medium body and fine acidity with good fruity and floral aromatic taste.
Mild Arabica coffee was introduced by the Jesuit Missionaries in 1890’s in Kilimanjaro, thereafter spread slowly in other regions and later to the neighbouring country of Kenya. And by the 90’s coffee was regarded as a commercial venture by many farmers in the Kilimanjaro region. The first variety grown was Bourbon, and later the Kent variety was introduced.
Why Tanzanian Coffee?
A very popular Tanzanian coffee is the peaberry variety. It’s believed that when a single bean develops inside the coffee cherry, instead of two beans (two flat beans) all the goodness of the coffee cherry is in only one bean, peaberry! Flatberries (regular coffee beans) remain important and have wide consumption overseas.