COFFEE COUNTRY: TANZANIA

HISTORY

The Haya people of Tanzania originally grew and consumed coffee cherries as a chewed fruit rather than as a beverage. German colonists effectively required farmers to grow Arabica coffee as a cash crop and developing the industry around Mount Kilimanjaro.


The British took control of the colonies from the Germans following the First World War and encouraged the development of smallholder farmer cooperatives throughout the 1920s. Tanganyika and Zanzibar achieved their independence from Britain in 1964 and combined to form the Republic of Tanzania. Tanzanian coffee is known today, in most of the Western world, for separated peaberry lots.


PEABERRIES

Peaberries are a naturally occurring mutation in which a coffee berry forms one rounded seed instead of the usual two, through non-fertilization of one ovule or subsequent abortion. The majority of Tanzanian coffee is purchased by Japanese buyers that prize the uniformity of bean-size and reject peaberries. Instead, the Tanzanian peaberries are typically sold to Western buyers. Some opinions are that peaberries have a higher flavor potency than standard coffee beans.


OVERVIEW: TANZANIA

GROWING REGIONS

Arusha, Kigoma, Kilimanjaro, Mbeya, Ruvuma, Tarime


COMMON VARIETIES

Arusha, Bourbon, Blue Mountain, Kents


PROCESSING METHODS

Washed


HARVEST PERIOD

South: May – September

North: July – November


Bean Life Coffee keeps a consistently rotating stock of coffees from around the world.  See what we currently have available!