Tanzania Coffee Info

Tanzanian Arabica coffees are grown on the slopes of Mount Kilimanjaro and Mount Meru in the Northern areas, under the shade of banana trees, truly an exotic location for this east African coffee, also in Southern Highlands of Mbeya and Ruvuma regions where coffee is both intercropped with bananas and some areas are pure stand. Arabica coffee makes up to 70% of total country production. Robusta coffee is grown in the western areas along Lake Victoria in Kagera region. This constitutes 30% of the total coffee production in Tanzania.

It is estimated that total area under coffee is 265,000 hectares for both Arabica and robusta.

Robusta – 800 to 900 masl
Arabica - 1,000 to 2,500 masl

The GOT continues to implement its strategic plan (2011-2021), by supporting coffee production expansion programs that involves increasing productivity in existing farms and facilitating the private sector to develop new farms. According to the plan area under coffee will be increased by at least 10,000 hectares by the year 2021. In the MY 2015/2016, FAS forecasts a record production of 1.2 million bags contributed mainly by production in newly matured farms and the peaking of the biennial coffee production cycle. Erratic weather, due to climate change remains an underlying threat to sustainable coffee production in Tanzania.

North:      July – December
Southern:   July –December
Western:    May – October

Tanzania opted for British nomenclature of grading which is done according to shape, size and density. These grades includes; AA, AB, PB, C, E, F, AF, TT, UG and TEX


Bean Size
Large bean: Screen 17/18 plus: Grade AA & E
Good Bean: Screen 15/16: Grade AB & PB
Small Bean: Screen 13 plus: Grade C

Buying Green Coffee
•    Coffee Sample Requests


There are three coffee markets
Internal market - where farmers sale at farm gate price to private coffee buyers, farmer groups and cooperative. Coffee is sold in form of cherry or parchment.

Auction - Coffee auctions are conducted every week on Thursdays during the season (usually 9 months). Licensed exporters come to the auction and buy coffee from suppliers who can be individual farmer, groups, and cooperative or from private buyers.

Direct export - Growers of premium top grade coffees are allowed to bypass the auction and sale their coffee directly. Direct export enables growers to establish long term relationship with roasters and international traders.

Northern coffees tend to be pleasant in aroma, rich in acidity and body, sweet taste with balanced flavors due to mineral nutrients from volcanic soils.
Southern coffees are characteristically medium body and fine acidity with good fruity and floral aromatic taste.