|Pure Mountain Water Process||Tanzania||Natural||Organic||Select|
|AA FAQ/ CPU||Tanzania||Washed||None||Select|
|AA FAQ/ CPU||Tanzania||Washed||Organic||Select|
|AA FAQ/ CPU||Tanzania||Washed||RFA/UTZ||Select|
Tanzania is home to a diverse culture, landscape and ecology. The country is bordered by Kenya, Uganda, Rwanda and Burundi to the North; and the Democratic Republic of Congo, Zambia and Malawi to the West; Mozambique to the South and the Indian Ocean to the East. Agriculture is very important for Tanzania’s economy with the sector engaging with more than 80% of the country’s population. There are over 120 different tribal groups in Tanzania and rural subsistence farming communitieis reprsent 90% of the total population.
Arabica coffee first arrived in Tanzania during German colonisation in the late 19th Century, changing the agricultural landscape around the foothills of Mount Kilamanjaro as farmers made a transition from traditional subsistence crops to coffee farming. Following World War I Tanzania, then ‘Tanganyika’, became a British Colony and the coffee industry boomed, expanding production to other parts of the country. In 1964 Tanzania gained its independence and whilst the coffee industry experienced significant turbulence, the crop has always been an important part of Tanzania’s national identity. Today Tanzania has the reputation of an exciting coffee origin brimming with potential.
|Annual production:||790,000 bags|
|Altitude range:||1200 - 2500 masl|
|No coffee farmers:||450,000|
|Harvest times:||July – December|
|Key growing regions:||North Kilimanjaro, Mbeya, Matengo Highlands, Mbinga, Usambara Mountains, Iringa, Morogoro, Kigoma, Ngara, Tarime|
|Typical varieties:||Bourbon, Kent, Catimor, Typica, SL28, Nyassa & N39|
|Grading system:||Sorted by size with AA the largest at Screen Size 17/18, AB at Screen Size 15/16 and PB at Screen Size 16|
|Processing type:||Washed with some Semi-Washed or Honey|
Coffee is grown throughout Tanzania, the main regions are Kilimanjaro, Mbeya, Mbinga, Usambara Mountains, Kigoma, Kagera and Tarime. Tanzania relies on smallholder farmers for coffee production, with 90% of coffee being grown by 450,000 smallholders on plots averaging between 0.5 – 3 hectares. As of 2018 small holder producers must now be members of cooperatives or unions and deliver coffee to collection points scattered throughout coffee growing regions.
The majority of Tanzania Arabica is “washed”, either in central pulping units (CPU’s) or at the farmer’s home (Home processed). The Kagera crop is mainly Robusta. Robusta comprises about half of Tanzania ‘s coffee output (Kagera being the most important producing region); and by cup profile Tanzanian Robusta coffee is considered world class. The coffee growing areas offer ideal altitude, rainfall and soils, however, many of the areas suffer from poor soil management and a lack of reliable agricultural inputs. As a result, and in the absence of Good Agricultural Practices, production can be as little as 1kg cherry per tree. The principle Arabica varieties cultivated in Tanzania are those of Bourbon and Kent, which are locally known as N39, and KP423. More recently a high yielding, low profile, disease resistant hybrid developed by the Tanzanian Coffee Research Institute (TACRI) called “Compact” has become the varietal of choice for new planting. Coffee in Tanzania is sold through two channels of export, like the system in place in Kenya. The auction system, or Tanzania Coffee Auction (TCA), represents around 50% of Tanzania’s coffee exports, with the remaining coffee sold through direct sales avenues, also referred to as the ‘Second Window’.