Tanzania's 500 years of coffee experience makes it stand out in quality coffee today.
Coffee first came to Tanzania as a Robusta variety in the 16th century. During this period, it remained as a product that was produced and chewed only in a certain region.
After the German invasion in the 1800s, Arabica coffee cultivation became widespread and coffee became an export product. After the First World War, the country came under British rule. The British established cooperatives on the Kenyan border to make coffee more efficient and profitable.
With the reforms and privatizations carried out after the 1990s, the way for direct trade has been opened. Currently, 70% Arabica and 30% Robusta are grown in Tanzania.
Global Production Ranking
Annual Average Production
* In 60 kg
Arusha | Kigoma, Kilimanjaro | Mbeya Ruvuma | Tarime
May - November
The regions of Tanzania that grow the best quality Arabica coffees are Kilimanjaro, Moshi and Arusha. Coffee beans grown at an altitude of 1400 and 1800 meters above sea level in this region mature slowly.
High bodied Tanzanian beans are rich in aromatic properties (blackberry, lemon, black tea, chocolate) and are similar to Kenyan coffees.
In Tanzania, approximately 500,000 farmers realize 90% of the total production by cultivating coffee. The remaining 10% is produced by large farms.
Coffee constitutes 5% of the country's export revenues.
Explore the Chemex coffee brewing guide to learn about this pour over coffee maker.