How is Tanzanian Coffee? Is Tanzanian Coffee Bitter? What are the Flavors of Tanzanian Coffee?

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Tanzanian Coffee: East Africa's Hidden Gem

East Africa is the production region for many fine coffees, including well-known varieties from Kenya, Ethiopia, and Rwanda. Tanzania is another East African country that produces excellent coffee.

Coffee is Tanzania's largest agricultural crop, with approximately 450,000 people engaged in coffee-related agriculture. Due to its proximity to Kenya, Tanzania's coffee flavor profile is similar to Kenyan coffee. However, inconvenient transportation and outdated coffee processing equipment often lead to coffee contamination during shipping or damage caused by insufficient processing equipment. This has created a negative impression of Tanzanian coffee, with people believing that Tanzanian coffee generally has less fresh acidity, less vibrant flavors, and a more moderate taste. However, in recent years, the southern Ruvuma region near the Indian Ocean has benefited from convenient transportation conditions. Additionally, a system of pre-orders with European and American green coffee buyers—where coffee is only produced after orders are placed—has ensured coffee quality.

Coffee Cultivation and Processing

Tanzania is a country with a rich coffee history and extensive coffee cultivation areas. The main producing regions are Mount Kilimanjaro and Mount Meru, two very fertile volcanic mountains. The coffee system and flavor profile are similar to Kenya's, and coffee is the country's most important economic crop. Among these, 70% are Arabica beans, grown in northeastern Tanzania, while 30% are Robusta, mainly in the northwestern Kagera region near Rwanda and Uganda. Tanzanian green beans are primarily processed using the washed method, and the grading system is the same as Kenya's, based on bean size and flavor quality. The size grades are AA, AB, and PB in order. AA size is 17 and 18 mesh, AB is 15 and 16 mesh, and PB refers to Peaberries. Flavor grades are TOP, PLUS, and FAQ in order. FAQ—"Fair to Average Quality"—may have some slight defective beans, but they do not affect the flavor.

Challenges and Industry Evolution

Due to political instability and rampant pests and diseases, Tanzania's coffee industry has suffered damage, leading to an overall decline in coffee quality and inconsistency. These problems have in turn led to price reductions, and the result of lower prices typically causes further decline in the coffee industry. It's worth noting that it's estimated that from 1969-1985, over 12% of Arabica coffee grown in northern Tanzania was smuggled to Kenya. However, there have been recent signs of improvement in the country's coffee industry. Although this recovery process is slow, it remains encouraging because Tanzania's coffee quality is superior.

In the past, Tanzania's coffee industry was dominated by estate cultivation, but now over 85% is grown by small farmers. Many small farmers have formed cooperative organizations, with the most important being the Kilimanjaro Cooperative Union (KNCU). Tanzanian coffee is sold through auctions to private exporters by the Tanzanian Coffee Marketing Board (TCMB). In the 1980s, most Tanzanian coffee sales shifted from auction format to direct sales to the Tanzanian Coffee Marketing Board. This situation has now changed, and the coffee industry is undergoing reforms to allow individuals or groups to purchase coffee in the future. At that time, coffee will also be graded differently to attract buyers from Germany, Finland, Belgium, and Japan.

Coffee Characteristics

The main coffee variety in Tanzania is Arabica, processed using natural washed methods. Coffee grading is the same as Kenya's, with AAA grade being the best. Coffee sales utilize both specialty auction and direct sales channels. The green coffee beans show an emerald green color, with large, uniform-sized beans that have better rounded shape compared to Kenyan AA grade.

Tanzanian Coffee Flavor Profile

Light Roast - End of First Crack (City)

After grinding, there are obvious lively aromas of peanuts and almonds. When brewed, it presents apple and grape fruit aromas. The sweet taste is balanced, stable, and not complex. The hawthorn plum acidity is not irritating or strong, with a quick acid-to-sweet transition that rapidly develops between the cheeks. The aftertaste is elegant with a persistent, comfortable flower tea sensation. This is very suitable for friends new to acidic coffees, as it's not particularly sour and its sweet-tart style is easily appealing.

Dark Roast - Beginning of Second Crack (Full City)

After grinding, there are strong cheese and bread aromas. After brewing, the coffee has black chocolate and caramel aromas, with malt toffee and milk candy sweetness. The taste is not bitter but sweet, round, and gentle. The aftertaste has a brief fermented fruit tea aroma that quickly transforms into the rich fragrance of almonds and nuts.

Brewing Recommendations

FrontStreet Coffee suggests hand-brew parameters for Tanzanian coffee:

V60/1:15/90°C/2 minutes

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