History of Tanzanian Coffee Origin, Characteristics of Tanzanian Coffee

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Coffee exports from Tanzania (Tanzania) play an important role in the whole national economy.

In the past, the coffee industry in Tanzania has been dominated by manor cultivation, but now more than 85% are grown by small farmers. Many small farmers form cooperative organizations, the most important of which is the Kilimanjaro Cooperative Alliance (KilimanjaroCooperativeUnion, referred to as KNCU). Tanzanian coffee is sold by the Tanzanian Coffee Management Council (TanzanianCoffeeMarketingBoard, TCMB) to private exporters by auction. In the 1980s, most coffee sales in Tanzania shifted from auctions to being sold directly to the Tanzania Coffee Management Committee.

That has changed and the coffee industry is being reformed to allow individuals or groups to buy coffee in the future, when coffee will be graded in different ways in order to attract buyers from Germany, Finland, the Netherlands, Belgium and Japan.

The African series beans have always accounted for the proportion of rose coffee sales, and its wild regional flavor, thick taste and distinctive features make you want to ignore it.

Coffee is called Kahawa kahawa in Tanzania, although it is not as famous as Kenya in the coffee industry, but its annual output is almost the same as in Kenya. The main way to sell coffee is through competitive bidding and direct sales. The earliest Arabica seeds were introduced from R é union French island of Reunion and grown in Bayamoyo and Mogoro. In 1893, beans planted on the slopes of Kilimanjaro became successful coffee beans. Other varieties of Arabica trees were also introduced from neighboring Burundi in the western part of Tanzania in the 1950s and are now mainly planted in high altitude areas. However, local wild coffee species continue to appear. The most recent discovery is in Coffea kihansiensis in the Udzungwa Mountains, whether Arabica, which was washed after harvest in July-December, or Robusta, where native species were sunburned after harvest from April to November. The main producing areas are: Mara, Kilimanjaro, Rovuma, Mbeya, Kighoma, Arusha, Manyala, Bukoba and Kagera. But Arabica beans account for nearly 75% of Tanzania's annual output, and Tanzania produces 50,000 tons of coffee a year.

Agriculture is an industry that Tanzania depends on. About 90% of the country's manpower is engaged in agricultural production, and agriculture accounts for 85% of exports. More than 90% of the main crops, including coffee, are grown by small farmers, cotton, tobacco, cashews, tea and sisal. Until today, it is estimated that about 4.5 million of the population of 450000 small farmers, or 11 per cent of the country's population, depend on coffee cultivation for a living, producing nearly 90 per cent of the country's raw beans, and the remaining 10 per cent are supplied by cooperatives and larger estates.

Coffee producing areas in Tanzania:

Coffee bean-shaped berry coffee in Tanzania produces a lot of coffee and is said to be more fragrant than ordinary coffee. Generally speaking, coffee beans in Tanzania have extraordinary quality. For example, the fine Tanzanian AA coffee (ChaggaAA), produced in the Moshi district near Mount Kilimanjaro, is famous for its full-grained and fragrant quality.

The characteristics of Tanzanian coffee:

Flavor: full-bodied and refreshing, with lower acidity than Kenyan coffee, pure flavor and aroma

Coffee beans in Tanzania are of extraordinary quality. They are produced in the Mohi district near Mount Kilimanjaro. The mountains with a height of 3,000 to 6,000 feet are the most suitable areas for growing coffee. The fertile volcanic ash gives the coffee here a strong texture and soft acidity. It exudes delicate aromas and contains aromas of wine and fruit, making people taste endless aftertaste. After drinking Tanzanian coffee, I always feel a soft and mellow earthy smell at the corners of my mouth. Coffee gourmets often use words such as "wild" or "wild" to describe it. It can be said that pure Tanzanian coffee is "the most African coffee".