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.
Tanzania’s economy is one of the poorest in the world, and agriculture focuses mainly on grain cultivation, with 70 percent Arabica and 30 percent Robusta species.
Tanzanian territory is predominantly mountainous in the northeast where the peak of Kilimanjaro rises, occupied by vegetation with tropical characteristics with a climate suitable for coffee cultivation.
Arabica coffee grown in Tanzania, also referred to as Kilimanjaro coffee, is distinguished by a distinct body and mild acidity. The taste, then, does not differ much from that of coffee from Kenya. Arabica variety coffee, grown in the Kilimanjaro region, is mostly processed wet.
In contrast, the Robusta variety in the southern Bukoba region, home to the main plantation of this variety, is dry-processed.
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.
