An East African country, Tanzania is known for Mount Kilimanjaro and its national wildlife parks. What many probably don’t know is that it’s also the 4th largest coffee producer in Africa with a focus on specialty coffee.
Tanzanian coffee is probably not a common name amongst casual coffee drinkers, but it has its own place amongst specialty roasters and niche coffee enthusiasts who are always looking for rare gems in the coffee world.
Let’s dive deeper into Tanzania’s coffee journey and understand what flavour characteristics you can expect in the cup.
History
Long before colonialism, long before coffee was popularised by external forces, it has been a part of Tanzanian culture.
Coffee can be traced back to the 16th century, when it was used by the Haya tribe as a source of energy. They would boil the coffee cherries along with herbs and chew on the mixture.
Back then, coffee cultivation was tightly controlled by tribal leaders. German colonialists, in the 19th century, recognised the value of the crop and eased the restrictions. They enforced the cultivation of arabica coffee in different regions, making coffee more widely accessible to others in Tanzania.
This momentum further gained pace when, after WW1, the British introduced new reforms, cultivation practices, and promoted the growth of coffee. They set in motion the expansion of coffee plantations and the establishment of coffee estates.
After independence in 1961, the dynamics in the coffee industry changed. More than large plantations, coffee was produced on smallholder farms managed by local families. Cooperatives were set up to help farmers improve the quality of crops, get better prices, and have access to international markets.
Even today, a majority of coffee produced in Tanzania comes from small farms.
The coffee-producing regions you should know about are Kilimanjaro, Arusha, Mbeya, Kagera, Kigoma, and Mbinga.
Trends
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Tanzanian coffee is typically washed processed. Producers also experiment with the honey processing method and extended fermentation techniques by increasing the fermentation time. The latter is done to bring out a more pronounced acidity and clarity in the bean, as well as highlighting its citrus and floral notes.
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There’s a significant focus on sustainability in the industry with producers using eco-pulpers, water-saving wet mills, and organic farming practices to not just improve coffee quality but also reduce impact on the environment.
Characteristics
Tanzanian coffee is known for its vibrant flavour profile. You can expect a range of flavour notes from berries and citrus fruits to black tea and cedar, depending on the region and processing method.
They typically have a bright acidity, floral aroma, and medium body. When compared to Kenyan coffees, they are softer and rounder.
The smooth finish and balanced profile make them a great choice whether you enjoy a pour-over or an espresso.
If you like distinct coffees that bring something interesting to the cup, you should definitely look for a Tanzanian one. Tanzanian peaberries are also popular because of their rich and complex profile.
For arabica coffee, Kilimanjaro, Arusha, and Mbeya are the regions you should look for. If robusta coffee is more to your liking, consider coffee from the Kigoma or Kagera regions.