Tanzania – Tarime AB
Nutty | Fruity | Stone Fruit
About This Coffee
Tanzania’s Coffee Journey
Coffee cultivation in Tanzania dates back to the 16th century, with the Haya people using native Robusta beans for rituals and trade. During German colonial rule in the late 19th century, Arabica coffee was introduced and widely cultivated, particularly around Mount Kilimanjaro. The Kilimanjaro Native Planters’ Association (KNPA), established in 1925, helped smallholder farmers enter the global market. After independence in 1961, government nationalization initially disrupted production, but the industry rebounded in the 1990s with privatization efforts. Today, Tanzania is a key coffee producer, known for its high-quality Arabica and Robusta beans that thrive in its diverse growing regions.
Growing Coffee in Tanzania
In Tanzania, the best regions for Arabica coffee cultivation are the high-altitude slopes of Mount Kilimanjaro, Mount Meru, and the Mbeya Highlands, with elevations ranging from 1,000 to 2,500 meters. These areas offer cool temperatures and fertile volcanic soils, ideal for high-quality coffee. Farmers produce both washed and natural-processed coffees, with washed processing being more common for clarity and brightness. Tanzania grows SL28, SL34, Bourbon, and Kent varieties, graded by bean size into AA, A, B, and Peaberry (PB). Known for bright acidity, medium body, and fruity or floral notes, Tanzanian coffees are highly regarded in the specialty market.
Sample Roasting: A Step-by-Step Guide
Consistency matters in sample roasting, but the first crack doesn’t always happen at the same time for every batch. This guide will help you determine the best point to finish your roast based on how long it takes to reach that stage.
