ICO MEMBER: code n° 33

BOTANICAL SPECIES: Arabica 65% – Robusta 35%

BAGS: 60 kg

HARVEST: October-February for Arabica, from June to December for Robusta

SHIPMENT: December-April for Arabica, from August to February for Robusta

PRODUCTION: 750.000 bags

Coffee cultivation in Tanzania was first introduced at the end of nineties of IXX century thanks to catholic missionaries: the first coffee variety cultivated was Bourbon and later Kent variety. Today we can add Nyssa and Blue Mountain among the major varietes.

Tanzanian Arusha is a market name for the Arusha varietal coffee plant grown on the hills of Mt. Meru as well as Mt. Kilimanjaro. The Arusha varietal is an Arabica coffee varietals that is either a Typica or French Mission variety.

Tanzania’s major coffee growing regions include Arusha (Meru), the Moshi district (on the slopes of Kilimanjaro), Oldeani (in the Arusha region), and Pare, the high plateau between Lake Taganyika and Lake Nyassa as well as Songea, the capital of the Ruvuma region of southerner Tanzania where the Ruvuma River forms most of the southern boundary with Mozambique.

Most of Tanzanian region is mountainous in the North-East where Kilimanjaro rises, and vegetation is tropical with a climate suitable for coffee cultivation.

Coffees that come from southern Tanzania tend to benefit from better drying conditions as well as better access to transportation which is a big advantage since a lot of the criticism of defective Tanzanian coffee batches comes from being “steamed” in the shipping containers in transit.

Three of the most distinctive coffees of Tanzania -Moshi, Arusha, and Kilimanjaro- are grown on the hills of Mt. Kilimanjaro near the Tanzania’s border with Kenya. Tanzania’s high elevation qualifies almost all of its coffee as Strictly High Grown (SHG).

Also respected, but grown in smaller quantities, are Mbeya (the name of a principal town) and Pare (a market name) grown further south between Lake Nyasa and Lake Tanganyika in southern Tanzania.

All Tanzanian Arabica coffee is wet processed (washed), and the Tanzanian coffee grading system is similar to Kenya coffee grading, with Tanzania AA being the highest grade followed by A, B, etc.

If Arabica coffee cultivated in Tanzania is wet processed, Robusta variety in the Southern region of Bukoba, which house the main plantation of this variety, is indeed dry processed.

Tanzania is the third largest coffee producer in Africa and produces about one percent of the world’s Arabica coffee.

Economy of Tanzania is one of the poorest in the world and agriculture is focused on coffee cultivation, with 70% of Arabica and 30% of Robusta.

It is estimated that about 400,000 farming families obtain revenue from coffee, and the crop comprises about 20 percent of Tanzania’s export earnings. Similar to other regions in the world, some percentage of harvested coffee beans are peaberry, which contain a single bean per coffee fruit rather than the typical two, and are separated to be sold as premium quality. A single bean is able to develop flavours more fully, being given the nutrients of two beans instead of one, and the more uniform size allows for better flavor development during roasting. When used in blends however, peaberries should be done separately and then blended with the other coffees – this is because the differences in sizes will cause the coffees to develop at different rates and can result in over and under roasting coffee.


Harvesting proceed from October to February for Arabica variety (exportations proceed from December to April) and from Juin to December for Robusta (With exportations from August to February), with a total amount of 750.000 bags of coffee per year.

Somewhat similar to Kenya coffee, Tanzania coffee reviews also exhibits a bright and vibrant, winy acidity, sometimes even sharp, and with a deep, rich, and strong taste. Typically with a medium to full body that is intense and creamy, a fine Tanzania coffee has tasting notes of a sweet berry-like, fruity flavor and sometimes notes of cedar.

When Tanzania coffee is given a City Roast it accentuates the herbal-floral scent while a darker roast brings out the berry fruit flavor and a black pepper spice accent in the finish.

Region qualities

Tanzania AA Kilimanjaro
Tanzania Superior 16/18