Coffee production in Tanzania dates back to the end of 19th century, when some Catholic missionaries first introduced the crop. First coffee varieties were Bourbon and Kent, but today we can find also Nyssa and Blue Mountain.
The territory is mostly desert-like, but in the mountains the tropical climate fosters the growth of vegetation, creating excellent conditions for the cultivation of coffee plants.
Tanzania’s tropical climate is very warm and humid, but luckily in the plantations it is mitigated by some typical shade plants, as banana trees, which thanks to their big leaves protect coffee plants from excessive heat and rain.
Tanzania’s economy is one of the poorest in the world, but coffee production is the largest export crop of this country.
Tanzania’s coffee production averages approximately 70% Arabica and 30% Robusta.
The main characteristics of Tanzania’s coffee are its full and rich taste, with an high level of acidity and a texture which varies between medium and full-bodied. Creaminess is really intense. Aromatic notes range from soft fruit to citron.
|BOTANICAL CLASSIFICATION||Arabica 65% – Robusta 35%|
|BAGS||From 60 kg|
|HARVESTING|| Arabica: from October to February; |
Robusta: from June to December
|EXPORTATION|| Arabica: from December to April; |
Robusta: from August to February