Top 11 facts about Tanzanian coffee


With Tanzanian coffee coming into its prime shipping period, it is widely available at this time of year, giving coffee houses a new flavour profile to incorporate into their summer menus. The Blend have researched the top 11 things to know about this gem of a coffee region.

  1. Tanzania produces an average of 30-40 tons each year, approximately 70% Arabica, 30% Robusta.
  2. Two new varieties of coffee were recently discovered in the Tanzanian mountains, Coffea bridsoniae and C. kihansiensis.Image result for tanzanian coffee
  3. The Haya tribe in the 16th century was the only tribe to use the locally grown beans, steaming it with herbs and using the beans as a form of currency.
  4. With the German colonisation of Tanzania in the late 19th century, coffee production was industrialised and became globally distributed with the reduced power of local tribes.
  5. It has a pungent, citrus flavoured profile with aromas of soft pipe tobacco.
  6. Tanzania opted for British nomenclature of grading Coffee, which is done according to shape, size and density of the beans. These grades include; AA, A, B, PB, C, E, F, AF, TT, UG and TEX.
  7. Japan is the largest global purchaser of Tanzanian coffee.
  8. This coffee is traditionally wet processed and sun dried.
  9. The coffee plant varietals most commonly grown in Tanzania include Bourbon, Typica, Blue Mountain, and Kent cultivars.Image result for tanzanian coffee
  10. It is estimated that approximately 400,000 farming families obtain revenue from coffee, and the crop comprises about 20 percent of Tanzania’s export earnings.
  11. Tanzanian coffee is most suited to darker roasts due to its acidity and flavour.

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