P609391-2
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Tanzania – Tarime AB
Nutty | Fruity | Stone Fruit
About This Coffee
Tanzania’s Coffee Journey
Tanzanian coffee culture began in the 16th century with the Haya people, who used native Robusta for ritual and trade. During the late 1800s, German colonial influence introduced Arabica to the Mount Kilimanjaro region, leading to the 1925 formation of the Kilimanjaro Native Planters’ Association (KNPA) to support smallholder exports. While post-independence nationalization caused early production slumps after 1961, privatization in the 1990s sparked a major industry rebound. Today, Tanzania is a premier origin, celebrated for producing high-quality Arabica and Robusta that flourish across its diverse growing regions
Growing Coffee in Tanzania
Tanzania’s premier Arabica coffee thrives on the high-altitude volcanic slopes of Mount Kilimanjaro, Mount Meru, and the Mbeya Highlands, where elevations reach up to 2,500 meters. These regions provide the cool climate and nutrient-rich soil necessary for producing the bright acidity and fruity, floral notes the specialty market prizes. While both natural and washed coffees are produced, the washed method is preferred for its ability to highlight the clarity and medium body of varieties like SL28, SL34, Bourbon, and Kent. These beans are meticulously graded by size into AA, A, B, and the unique Peaberry (PB), ensuring a consistent and high-quality profile for global exporters.
Roasting: A Step-by-Step Guide
Consistency matters most when roasting samples, even though first crack timing often varies. This guide helps you decide exactly when to stop the roast depending on how long it took to reach that first crack.