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Today’s world and culture revolve around Tanzania coffee and the euphoria it brings – An Unknown Barista.

Coffee is described as some of the richest, invigorating, and pleasantly-aromatic coffee known to man. The two varieties of Tanzanian coffee are the Arabica and Robusta varieties. Estimates indicate that up to 90% of coffee from Tanzania is grown by small subsistence farmers.

Tanzania coffee is the scientific name of coffee. There are over 100 different varieties of coffee grown throughout the world. However, the two main species are Arabica, which accounts for approximately 60% and Robusta, which is at 30%. 

The Coffea tree, which at peak maturity has an average height of 3 meters, produces fruits or cherries, which are either purple or dark red. Coffee beans grow inside these fruits produced by the tree. 

The origins of coffee in Tanzania can be traced back to the mid-16th century. The crop was introduced in the country from the regional coffee hub of Ethiopia. It was not until the 19th century with the coming of German colonizers when the fortunes and uptake of Tanzanian coffee changed. 

The British took over where the Germans left and contributed massively to the growth of this cash crop through their links with the other continents. 

Post-independence, the Tanzania government developed various schemes and incentivized the growth of coffee, making it the current top export earner among cash crops.  

As is synonymous with this part of Africa, Arabica and Robusta varieties are the popular variants.  

The popular cultivars Tanzania coffee include Kent, Bourbon, and SL 28. 

In the north part of Tanzania, the coffee is harvested around July to September, while in the southern parts of the country, harvesting is done in the earlier months of April and May. 

Coffee is mostly grown in areas of between 1400 – 1800 meters above sea level. Tanzanian coffee grows best in the volcanic soils surrounding Mt. Kilimanjaro.  The leading coffee producing regions of Tanzania are: 

• Arusha 
• Moshi
• Pare

The coffee is harvested by hand, a continuous process throughout the harvesting period. The first berries which are picked in the early season of the harvest season are considered the best. 

The beans are then spread on large beds for sun drying for a few days. These beans are then packaged into sacks for bulk orders or cartons for smaller orders. 

Most coffee is exported unprocessed mainly via to retain its flavor.