With the stately and scenic Mount Kilimanjaro marking the coffee-producing lands of the North, and beautiful Lake Tanganyika in the South, it may seem remarkable that Tanzania coffee can remain in the shadows to that of any other land.
But when you neighbour Kenya, the powerhouse of coffee in East Africa, it’s not only possible, it is likely. A mixed history of false-starts in coffee production, the unsure agendas of German and English colonial rule, priorities for other food crops, and unfortunate loss of coffee trees from plant illness has held Tanzania from its coffee potential, in both volume and cup quality. Tanzanian coffee is generally bright (acidic), and almost aggressively flavourful. Coffee is grown in the North and South zones and there is good quality potential from both areas, although buyers are more familiar with the northern Kilimanjaro and Meru coffees from around Arusha and Moshi.