Coffee in Tanzania: From Bean to Cup

By Anne Tendwa

Tanzania is situated in the eastern region of Africa and is famous for its beautiful geographical features, endangered species, and rich tradition. In addition to Mount Kilimanjaro, the Serengeti, and the beautiful Spice Islands of Zanzibar, Tanzania has also another thing that makes it a special country in the world; its coffee. For the people of Tanzania, coffee is much more than a beverage; it is practically a culture, it is – economically – very important and it is a process of teamwork before one can actually enjoy sipping it. From the fertile beans growing highlands to the freshly brewed coffee in your cup, every ounce of Tanzanian coffee tells a tale of love and dedication to preserving tradition and never compromising on quality.

The journey of coffee begins right from the highlands of Tanzania where the soils are fertile for coffee growth. There are various regions in Tanzania that are very good for coffee growing, especially those surrounding the Mount Kilimanjaro, the southern highlands around Mbeya and the Victoria area. The country can be categorized in terms of two major coffee bean types such as the Arabica and Robusta.

Mount Kilimanjaro: Mount Kilimanjaro is probably the most popular region for growing coffees in Tanzania as coffees are grown on the slopes of Africa’s tallest mountain. In this region, cooled volcanic soils, high altitude, and moderate temperatures as well favor the growth of Arabica coffee. Most farms in this area yield very high quality coffee with some sweetness, with bright acidity, floral, with fruit overtones.

Mbeya and the Southern Highlands: The southern highlands should be considered and referred to along with Arabica beans Subzi. The coffee here is cultivated at altitudes of one thousand up to two thousand meters and americanos and the coffee here is very smooth and balanced with slight measures of chocolate and nut flavors.

Lake Victoria and Kagera: In the northwest, the area called Vic Portrait about the Lake Victoria, Robusta beans are cultivated. These beans have a tendency of being more potent, having a stronger and more rustic flare to it, and are commonly included in espresso blend or instant coffee.

Every region has a different taste resulting from its soil, height, and microclimates. Such differences have made Tanzanian coffee a sought after drink by coffee lovers around the globe.

The history of Tanzanian coffee starts with a tiny seed that is put in the ground by local farmers, who mostly cultivate small-scale family-owned farms. The majority of coffee growing in Tanzania is done by hand using rudimentary farming techniques that have been passed from one generation to another. It takes several years for coffee plants to grow and produce berries and during the period of cultivation, the hands of farmers need to be vigorous to the plants as they should develop well.

This involves growing trees used as shade for the coffee plants so that the plants do not get dry. These trees do not only let the coffee leaves flourish but also promote environmental conservation in the area by affording the forest cover.