Coffee production in Tanzania had an interesting start, having been first brought over from Ethiopia in the 16th century. Known as ‘Haya Coffee’, the cherries of this robusta variety would be boiled, smoked, and then chewed rather than the more contemporary method of brewing and drinking.
Coffee production in Tanzania really expanded under German rule. In 1911 colonists demanded the widespread planting of Arabica plants throughout the country, to which many of the regions obliged. However, the Haya people resisted this change, as the methods for growing new Arabica crops where quite different from the established Robusta methods - and they put their resistance into action by uprooting the new Arabica plants.
Today, coffee in Tanzania is roughly seventy percent Arabica, and thirty percent Robusta – with most of the Robusta being grown in the Kagera region located on the border with Burundi, Rwanda and Uganda. Primarily Arabica growing regions include Kilimanjaro, Morogoro, Mbeya and Kigoma. Specialty Coffee from Tanzania is renowned for its complex and juicy berry notes, with bright acidity profile.
Drying coffee from Sambewe, an agricultural co-op located in the South West of Tanzania