What Makes Tanzania Special as One of Africa's Coffee Giants? Introduction to Washed Typica from Kilimanjaro Region

In the African region, the most well-known coffee producers are the "coffee giants" - Ethiopia, Kenya, and Tanzania. These three countries hold important positions in African coffee production, each with their unique flavor profiles. However, in the market, Ethiopian and Kenyan coffees are more renowned and commonly found. So what are the distinctive characteristics of Tanzanian coffee?

Like Ethiopia and Kenya, Tanzania is an East African country with ideal climate and geographical conditions for coffee cultivation, producing high-quality coffee. Tanzanian coffee quality was recognized by Europeans early on, earning it the title "the gentleman of coffee."

Kilimanjaro Coffee Region

When mentioning Tanzanian coffee, many people think of the country's famous Kilimanjaro coffee. Mount Kilimanjaro is located in the northeastern part of the country and is the highest volcanic mountain range on the African continent, with snow-capped peaks year-round. It is also Tanzania's largest coffee-producing region.

Coffee cultivation began in the Kilimanjaro region as early as 1893. Local coffee is grown at elevations between 1,050-2,500 meters. The high altitude, combined with fertile soil from volcanic ash and pure snowmelt water resources, provides an excellent growing environment for coffee trees.

At the southern foothills of Kilimanjaro lies Moshi, the region's capital city and Tanzania's largest coffee trading and processing center. During harvest season, farmers transport their picked coffee to processing stations at the mountain base for processing and export.

Coffee Production Structure

Previously during Tanzania's colonial period, the coffee industry was dominated by plantation cultivation. After Tanzania gained independence, to promote coffee cultivation, land was divided and distributed to small-scale farmers. As a result, today over 90% of coffee production comes from small-scale farmers, with only 10% originating from larger estates. These small farmers form cooperatives, with the Kilimanjaro Cooperative Union (KNCU) being particularly significant in the region, primarily responsible for controlling the quality of produced coffee.

Currently, Tanzania cultivates both Arabica and Robusta coffee varieties. Thanks to the high yield of Robusta varieties, Tanzania has become the third-largest coffee-producing country in Africa, surpassed only by Ethiopia and Uganda, with an annual output of nearly 90,000 tons.

Tanzanian Coffee Characteristics

The main Arabica varieties grown in Tanzania are Bourbon, Typica, and Kent. Currently, FrontStreet Coffee offers a coffee from the Kilimanjaro region, made from the Typica variety and processed using the washed method. When brewed, it reveals gentle acidity with flavors of citrus, berries, honey, and nuts. The mouthfeel is smooth with tea-like characteristics, offering overall balance.

Alongside Ethiopia and Kenya, Tanzania forms the trio of African coffee giants, all producing superior quality coffee. However, compared to Kenyan and Ethiopian coffees, Tanzanian coffee has less bright acidity and leans toward a gentler, smoother mouthfeel, while offering more sweetness and a wine-like quality.

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