Overview of Tanzania beans and three major planting areas

Overview of Tanzania beans

When Pangu opened, in 1898, bourbon coffee was introduced by Catholic priests to the Kilimanjaro region of Tanzania. Then the Kent species was introduced in 1920.

Coffee species and genera

Therefore, up to now, the coffee in Tanzania is mainly bourbon and Kent.

Coffee variety

70% of Arabica is planted between 1000 and 2500 meters.

30% of Robusta is planted between 800 and 900 meters.

3 major planting areas

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North: harvest season 1 and 2: July-December

West: March and 4th harvest season: may-October (3 for Luodou area)

South: may and June harvest season: July-December

The total planting area is about 250000 hectares.

Economic importance

Support 400000 families and contribute 15 per cent of foreign exchange each year

Cup test performance

Northern coffees tend to be pleasant in aroma, rich in acidity and body, sweet taste with balanced flavours due to mineral nutrients from volcanic soils.

The northern coffee is full of aroma, bright acidity, mellow taste, and thanks to the fertile volcanic soil, it has the sweetness of mineral water.

Southern coffees are characteristically medium body and fine acidity with good fruity and floral aromatic taste.

Southern coffee is rich in floral aromas, smooth on the palate with elegant acidity.

2) SweetMarias's introduction of TZ (emphasis on flavor / quality)

Tanzanian coffee has the excellent pedigree of the Middle Eastern non-washed bean family, bright acidity, rich and irritating flavor. There is no doubt that Kenyan coffee takes the lead in this family, but Tanzania has many advantages that are very similar to those of Kenya.

Round beans are often specially selected and expensive, but sometimes they taste like moldy beans, which is not in line with their price. As we all know, garden beans have become a unique flavor of coffee, and sell well in the United States, favored by many roasters. Tanzania is a potential coffee, but sometimes its flavor is not really shown. One reason is that Tanzania does not have the same road infrastructure as Kenya, and coffee in containers ages (or at a high temperature) during transportation. I often drink very good Tanzanian samples, but sometimes I also drink very bad coffee. The problem is that Tanzania only knows that no matter whether the quality is good or bad, they can make a profit from the beans. So what is the motivation for locals to pick and take good care of coffee in time to prevent such defective beans?

Blackburn Estate from Ngorogoro has always been an excellent variety and has the highest evaluation in recent memory. The Ruvuma producing area also has a good flavor, which is the southern coffee with the northern gene. The beans of Kibo are bulky and seem to have been cooked at high temperature. The coffee in the south is clean and full, and its mild and unexciting flavor is second only to Kenya. In the past, we have had a small number of caffeine beans from Nkoanekoli and Ngorongoro that represent a step forward compared to other producing areas.

So please remember that if you have a Tanzanian spot in front of you now, you have to put aside my mockery because it must be of good quality. Most of the good Tanzanian coffee comes from Mt in the north. Kilimanjaro, Moshi, Mbeya producing areas and Songera producing areas flowing south to the Ruvuma River and Ruvuma basins