Altitude: 1200-1800 masl
Arabica Varietal: Red Bourbon
In the cup: Caramel, dried apricot, red currant and apple. Full bodied and balanced.
Similarly to Rwanda, Tanzania has only recently become recognised for its specialty coffees. With increasingly better infrastructure, access to washing stations and farmer organization, Tanzania is now consistently producing high-quality specialty-grade coffees.
The coffee production landscape of Tanzania is complex with huge distances between coffee growing areas and often very rugged terrain. 90% of coffee producers in Tanzania are from small-holder operating on farms between 0.5-3 hectares in size. Around half of the nations total volume is produced in southern regions of Mbeya, Mbozi and Mbinga.
This FAQ is blend of coffee throughout Tanzania. Coffee will have a bit of fruit and medium acidity.
Tanzania produces between 30-40,000 metric tons of coffee per year (70% Arabica, 30% Robusta). The three main Arabica growing regions are in the North/Kilimanjaro, Mbeya and the Matengo Highlands (Mbinga).
More than 90% of Tanzania’s coffee is produced by 400,000 smallholder farmers. Larger estates are found in Arusha, Kilimanjaro and Mbeya regions.
The harvesting season in Tanzania usually lasts from July to December, though slightly earlier in the case of Mbeya. Green coffee is sold either through the Moshi auction or direct to buyers. Coffee is shipped to buyers out of the major ports of Dar es Salaam and Tanga.
(Info Courtesy of MTC Group)