Introduction to Tanzania Coffee
Coffee is one of Tanzania’s top exports, with coffee production playing a significant role in the country’s economy. The history of coffee production in Tanzania dates back to the late 19th century, and the country remains an essential supplier in the international coffee market.
In this article, we will explore the history of Tanzania coffee production, the impact of coffee wilt disease, and the sustainability efforts made in the industry.
Tanzania’s History and Importance in Coffee Production
Tanzania coffee production began with the Germans in the late 19th century when they planted coffee seeds in the Kilimanjaro region.
After World War I, the British took over coffee production, expanding plantations and setting up coffee cooperatives. The country’s coffee industry continued to grow and develop until the 1960s, when the Tanzanian government began nationalizing the coffee industry.
Today, Tanzania coffee is primarily grown by small-scale farmers, who produce around 90% of all coffee in the country. The industry employs more than 400,000 people, making it an essential sector for Tanzania’s economy.
Impact of Coffee Wilt Disease and Sustainability Efforts
Despite the importance of the coffee industry in Tanzania’s economy, it has faced challenges in recent years. One of the most significant challenges has been the spread of coffee wilt disease, a fungal infection that attacks the roots of coffee plants, making them unable to absorb water and nutrients.
Coffee wilt disease has devastated Tanzania’s coffee production, leading to a decline in coffee exports.
To combat coffee wilt disease and other sustainability issues facing the industry, farmers have turned to sustainable farming practices.
Communal Shamba Coffee, for example, is a program that promotes organic farming practices, while the Tanzania Coffee Research Institute works to improve the quality of Tanzania coffee beans and strengthen the industry’s resilience to threats like disease and climate change.
Growing Regions of Tanzania Coffee
Tanzania’s coffee grows in three main regions, each with unique characteristics that define the quality of the beans.
Shade-Grown Coffee from Mount Kilimanjaro
Coffee from the Kilimanjaro region is grown under shade trees, which slow down the coffee’s growth and give it extra time to develop its flavor. The beans from this region are known for their medium to light body, bright acidity, and fruity and floral flavors.
Kilimanjaro coffee is also known for its bold aroma and sweet finish, making it a favorite among coffee enthusiasts.
Southern Highlands and Medium-Bodied, Fruity, and Floral Beans
The Southern Highlands, with its unique climate and topography, produces some of Tanzania’s best coffee.
The beans from this region are medium-bodied, with a fruity and floral aroma. Southern Highlands coffee has a balanced acidity, making it a perfect choice for filter coffee.
Climate and Arabica vs. Robusta Bean Varieties
Tanzania coffee grows at high altitudes, around 4,500 to 6,500 feet above sea level.
The cooler temperatures that come with high altitudes slow down the coffee’s growth, producing beans that mature slowly and develop more complex flavors. Tanzania grows primarily Arabica beans, which are known for their superior flavor and quality.
There are also small amounts of Robusta beans grown in the country.
Conclusion
This article has given an overview of Tanzania coffee, including its history, importance in the country’s economy, and growing regions. We have also discussed the impact of coffee wilt disease and the sustainability efforts being made in the industry.
Tanzania’s unique climate and topography provide ideal growing conditions for high-quality coffee, making it a popular choice among coffee enthusiasts around the world. By investing in sustainable practices, Tanzania’s coffee industry can stay resilient and continue to grow and thrive for years to come.
Harvesting and Processing of Tanzania Coffee
Coffee harvesting in Tanzania usually takes place between June and December. The exact time of harvesting depends on the region, altitude, and coffee variety.
The Tanzania Coffee Board provides guidelines for coffee harvesting, which include selective picking of ripe cherries, avoiding damage to the branches, and ensuring only healthy coffee berries are picked.
In the wet-processed method of coffee processing, harvested coffee berries are pulped to remove the outer layer and expose the beans.
The beans are then fermented in water for 24-48 hours, which helps to remove any remaining pulp. After fermentation, the beans are washed and dried in the sun or using mechanical dryers until they reach 11% moisture content.
Wet-processed coffee method is the most common processing method used in Tanzania, with 95% of Arabica beans and 70% of Robusta beans processed this way. Robusta beans typically undergo an additional processing step before the wet process “dry hulling.” In this process, the outermost layer of the dried coffee cherry is removed by machine, exposing the beans.
Robusta beans are more challenging to remove the outer layer from, which is why they undergo an additional step before the wet process. The processing method used for coffee beans has a significant impact on the flavor profile of the coffee.
For example, wet-processed coffee tends to have a cleaner, brighter, and fruitier flavor profile. Dry-processed coffee, on the other hand, is often more intense, full-bodied, and has a more complex flavor profile.
Flavors and Roast Levels of Tanzania Coffee
Tanzanian coffee beans have a unique flavor profile that has been described as bright, medium-bodied, and with notes of citrus and berry. The quality of Tanzanian coffee bean depends on factors like elevation, soil quality, and processing method.
Generally, Tanzanian coffee beans are of high quality, with a growing number of specialty-grade beans being produced and exported globally. Roast level has a significant impact on the flavor profile of coffee.
Tanzanian coffee beans are known to hold up well to a medium roast, which preserves the bright acidity and fruity flavors. However, different roast levels can bring out different flavors in coffee.
A light roast will emphasize the floral and fruity notes of the bean, while a dark roast will bring out more chocolate and nutty flavors. When it comes to recommendations, here are three Tanzanian coffee beans that are well worth trying:
1.
Tanzania Ngorongoro: This coffee is grown on the slopes of the Ngorongoro crater, where the soil is rich in volcanic nutrients. It has a bright acidity and flavors of orange blossom and dark chocolate.
2. Kilimanjaro Peaberry: This coffee comes from the Kilimanjaro region and is known for its medium body and fruity notes of apricot and peach.
3. Mbeya Peaberry: Grown in southern Tanzania, this coffee has a smooth body, with flavors of black cherry, brown sugar, and cinnamon.
Conclusion
Tanzanian coffee beans are known worldwide for their unique flavor profiles and high quality, thanks to the country’s ideal climate, topography, and elevation factors. New sustainable farming practices have been implemented, together with the continued use of the wet-processed method and an emphasis on getting coffee berry picking right, making Tanzania coffee production both efficient and profitable.
The processing method and the roasting process influence the final coffee flavor, creating truly diverse experiences for coffee lovers. Tanzanian coffee beans are an excellent choice for anyone looking to experience the flavors and aromas that make coffee a unique and joyful experience.
In conclusion, Tanzania is known for producing high-quality coffee beans with unique flavors and aromas, resulting from the country’s ideal climate, topography, and the wet-processing method. Coffee harvesting is usually done from June to December, with guidelines provided by the Tanzania Coffee Board, making coffee production both efficient and profitable.
The processing method and roast level influence the final coffee flavor, providing diverse experiences for coffee lovers. Therefore, it’s essential to use sustainable farming practices, as they help to address coffee wilt disease and other sustainability issues facing the industry.
If you’re a coffee enthusiast, consider trying Tanzanian coffee beans to experience the unique flavor profiles and support the country’s sustainable coffee industry.