Tanzania Coffee Bean Flavors - What Kind of Coffee is Tanzania? Distinctive Flavor Profile

FrontStreet Coffee - Tanzania Coffee Flavor Introduction

Tanzania and Ethiopia are geographically close, sharing a common border with Kenya, which has led to Tanzania's deep historical and cultural connection with coffee.

In the 16th century, the Haya people brought coffee from Ethiopia into the region. The variety they likely transported was Robusta. After harvesting mature coffee cherries, they would boil them, then roast them for several days to be chewed rather than brewed as coffee for drinking.

Early on, German colonists required farmers to cultivate Arabica coffee as an economic crop, expanding cultivation throughout the country and developing industry near Mount Kilimanjaro. However, the cultivation methods demanded by the Germans differed significantly from the Haya people's traditional methods, so the Haya were reluctant to replace food crops with coffee trees.

After World War I, Germany transferred colonial control to the British, who attempted to develop a more efficient and profitable coffee industry along Kenyan lines. Smallholder farmer cooperatives developed in the 1920s to improve market conditions, giving their producers more freedom to sell coffee directly to London and thus obtain higher prices.

Tanzania primarily cultivates Arabica varieties, commonly Typica and Bourbon. Because Tanzania is close to Ethiopia, its coffee tends to have bright acidity in flavor.

As an African coffee-producing country, Tanzania coffee has very distinctive characteristics. The coffee beans are full and plump with pronounced flavors, relatively gentle acidity, and typically moderate body. It features distinct dark chocolate aftertaste, rich yet refreshing taste, not only long-lasting finish but also significant mouth-watering qualities, with abundant aroma.

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