Trouvez du café vert Tanzania en vente

Coffee arrived in Tanzania from Réunion Island (then Bourbon) as early as the 16th century. But it wasn’t until German missionaries arrived in the 19th century that cultivation took hold. By 1893, commercial production was underway on the slopes of Mount Kilimanjaro, where it remains a key growing region today. After World War I, Tanzania (then Tanganyika) became a British colony, and arabica spread westward. Production remained modest. When Tanzania gained independence in 1961, the government nationalised many large farms, placing them under state-run cooperatives in a bid to boost economic growth. The plan failed. Inefficiencies and mismanagement stifled progress, and the industry struggled. In the 1990s, with the introduction of multiparty democracy, coffee farming was re-liberalised. Private farms and cooperatives re-emerged, shaping the industry as it stands today.

Despite its deep-rooted history, Tanzanian coffee has faced ongoing challenges. Around 95% of production comes from over 320,000 smallholder farmers, but yields have declined since the late 1990s. Coffee wilt disease, environmental pressures, and persistently low farmgate prices have made recovery difficult. The country produces some exceptional coffee, yet its full potential remains untapped.

The best time to source Tanzanian coffee is before the harvest begins in July. With the harvest running from July to September, securing your purchases in advance ensures you get access to the best lots. Shipments typically arrive between October and January, so planning ahead helps guarantee both freshness and availability.

To source and import Tanzanian coffee, it’s essential to work with reliable exporters, cooperatives, or sourcing partners who have direct relationships with producers. Most coffee is sold through Tanzania’s auction system, though direct trade options are also available for those looking to build long-term relationships with specific farms or cooperatives.

Once you’ve secured your coffee, the next step is managing logistics. Tanzanian coffee is typically shipped from the port of Dar es Salaam, with export documentation and quality control handled either by exporters or third-party agents. Importers should be aware of shipping timelines—most coffee is available for export between October and January—and ensure compliance with local customs and import regulations. Working with an experienced freight forwarder or import specialist can help streamline the process.

Tanzanian peaberry coffee is a prized varietal within the specialty coffee sector, grown primarily in the Mbeya region of Southwestern Tanzania. Peaberries are a natural mutation where only a single, nutrient-rich bean forms inside the coffee cherry instead of the usual two.
This rarity results in beans with concentrated flavor, offering a bright yet mellow acidity and a harmonious mix of fruity and chocolaty notes. Tanzanian peaberry coffee is sought after for its unique taste and limited availability, making it a standout choice for coffee connoisseurs.

Tanzanian coffee is known for its bright, fruit-forward flavours and a rich, cooked sugar sweetness. Often compared to Kenyan coffee, it shares a vibrant character but with a gentler, wine-like acidity that sets it apart. When well-processed, it delivers a complex yet balanced cup, making it a favourite among specialty coffee enthusiasts.

Flavour profiles vary by region and varietal. Arabica varietals like Bourbon, Kent, Typica, N39, Blue Mountain, and Nyassa thrive in Tanzania, each bringing distinct characteristics to the cup. Whether showcasing juicy berry notes, citrus brightness, or caramel-like sweetness, Tanzanian coffee offers a dynamic and rewarding experience for those who seek high-quality, unique coffees.