Coffee Arabica – Kilimanjaro, Tanzania

• Kilimanjaro Plants

Coffee Arabica (or Coffea arabica) is one of the two primary species of coffee plants grown around the Kilimanjaro region and the entire Tanzania, the other being Coffea canephora (commonly known as Robusta).

Tanzanian coffee is regarded as one of the best premium types in the world and is mostly produced in the Kilimanjaro region. Because of its high altitude, the coffee is highly prized and considered to be among the best in the world. The peaberry coffee variety, which is exclusively connected to Tanzania, is another well-known aspect of Tanzanian coffee. After tobacco, coffee is Tanzania’s second-highest valuable agricultural export. To ensure the rapid growth of the local coffee industry while upholding worldwide standards of quality control, organizations such as the Tanzanian Coffee Board were established.

If you want to visit local coffee farms around Kilimanjaro, click here for coffee and cultural day trips

Coffee, known for its robust body, rich flavours, and lively, wine-like acidity. Renowned brands like Moshi, Arusha, and Kilimanjaro are all high-altitude varieties, which are highly prized globally. These place Tanzanian coffee among the elite, alongside the likes of Kenya, Ethiopia, Guatemala, Costa Rica, and the Indonesian islands of Sulawesi and Sumatra, not to mention Jamaica.

Peaberry Coffee: Tanzania’s Specialty

Tanzania’s reputation in the coffee world is particularly linked to its peaberry coffee, a unique bean type that has become synonymous with the country’s coffee culture.

Economic Impact of Coffee in Tanzania

Coffee stands as the second most valuable agricultural export after tobacco, underscoring its economic importance. The Tanzanian Coffee Board plays a pivotal role in ensuring that the industry not only grows but adheres to international quality benchmarks.

Altitude and Coffee Quality

• High Grown (HG) or Hard Bean (HB): Coffee cultivated between 900 to 1,200 meters.
• Standard or Central Standard: Coffee from altitudes of 500 to 900 meters.

Tanzania’s Rise in Specialty Coffee

Tanzania is emerging as a significant player in the speciality coffee market, which represents only 8-10% of the global Arabica production. Achieving this status involves meticulous work from the pickers to the roasters, earning the country accolades from the Specialty Coffee Association.

see the best coffee shops in the Moshi and Kilimanjaro region

Coffee Types and Varieties

Coffee is primarily divided into two species: Arabica (Coffea arabica) and Robusta (Coffea canephora), with numerous varieties and cultivars within each. Arabica, which includes famous varieties like Bourbon and Typica, dominates Tanzanian production at 70%, with Robusta making up the rest.

Global Coffee Production

The map illustrates the coffee production landscape:

• Dark green for countries specializing in Robusta,
• Yellow for Arabica,
• Regular green for those producing both, like Tanzania in East Africa.

What is the coffee grown around the Kilimanjaro region?

In Moshi, at the foot of Mount Kilimanjaro, there’s a bustling weekly coffee auction that’s more than just a marketplace; it’s a cornerstone of the local coffee economy. Here’s how it works:

The Moshi Coffee Auction

• Mandatory Sales: By law, small coffee farms must sell their beans through this auction. This ensures a level playing field for smaller producers and helps regulate the market.
• Exemption for Quality: However, there’s a twist. Farmers who produce top-grade coffee are exempt from this requirement. This exemption allows them to bypass the auction and sell directly to roasters, often securing higher prices. This incentive drives farmers to elevate their cultivation practices, aiming for the highest quality beans.

Quality and Reputation

• Kilimanjaro Coffee: Coffee grown on the slopes of Africa’s highest mountain is renowned for its exceptional quality. The unique microclimate and rich volcanic soil contribute to beans that are both flavorful and aromatic, often described as having a bright acidity with hints of fruit and floral notes.
• Expert Endorsement: Both coffee experts and private buyers consistently rate Kilimanjaro coffee among the continent’s finest. This reputation isn’t just about taste; it’s about the meticulous care taken in cultivation and processing, which often involves hand-picking cherries to ensure only the best beans are selected.

Economic and Social Impact

• Economic Incentive: The exemption for high-quality coffee acts as an economic incentive for farmers to improve their practices. Better quality means better prices, which in turn means better livelihoods.
• Community Improvement: The success of Kilimanjaro coffee has broader implications. Higher profits can lead to improved community infrastructure, education, and healthcare, making coffee cultivation not just a livelihood but a pathway to community development.

Sustainability and Future

• Sustainable Practices: The drive for quality also pushes towards sustainable farming practices. Farmers are more likely to adopt methods that preserve the land’s fertility and biodiversity, ensuring that future generations can continue to produce high-quality coffee.
• Global Market: Kilimanjaro Coffee’s reputation in the global market encourages fair trade and direct trade relationships, further benefiting the farmers by ensuring they receive a fair share of the profits.

The Moshi coffee auction, with its unique rules, plays a pivotal role in the quality and economic dynamics of coffee from Kilimanjaro, making it not just a market but a catalyst for excellence in coffee cultivation.

Origin and Cultivation

• Origin: Arabica coffee originally comes from the southwestern highlands of Ethiopia. It was first discovered by the Oromo people, who were among the earliest to recognize its energizing effects.
• Cultivation: Arabica thrives in higher altitudes, typically between 600 to 2,000 meters above sea level. It prefers climates with temperatures between 15-24°C (59-75°F), with a well-defined rainy season followed by a dry period for harvesting.

Characteristics

• Flavour Profile: Arabica beans are generally considered superior in taste to Robusta. They offer a sweeter, softer taste with tones of sugar, fruit, and berries. The acidity can range from winey to bright, and it often has a more complex flavour profile compared to Robusta.
• Caffeine Content: Arabica contains about 40-50% less caffeine than Robusta, which is one reason it’s often preferred for its milder taste.

Varieties

• Typica and Bourbon: These are the two main ancestral varieties from which many modern cultivars derive. Typica is known for its delicate flavour, while Bourbon tends to be more robust and sweeter.
• Modern Cultivars: There are numerous cultivars like Caturra, Catuai, Mundo Novo, and many others, each with unique characteristics suited to different environments or flavour profiles.

Production

• Harvesting: Arabica cherries are often hand-picked to ensure only ripe cherries are selected, which is labour-intensive but crucial for quality.
• Processing: There are two main methods:
  • Wet Process (Washed): The fruit is removed from the beans before they are dried. This method often results in cleaner, brighter flavours.
  • Dry Process (Natural): The whole cherry is dried with the fruit still attached, which can impart fruity or winey flavours to the beans.

Economic and Cultural Impact

• Global Market: Arabica makes up about 60-70% of the world’s coffee production. Countries like Brazil, Colombia, Ethiopia, and Guatemala are major producers.
• Cultural Significance: Coffee has deep cultural roots in many countries, particularly in the Middle East and Latin America, where it’s not just a beverage but a social ritual.

Challenges

• Susceptibility: Arabica plants are more susceptible to pests and diseases like coffee leaf rust, which can devastate crops. Climate change poses a significant threat as well, with changing weather patterns affecting traditional growing regions.

Sustainability

• Efforts are ongoing to make Arabica cultivation more sustainable, focusing on organic farming, shade-grown coffee (which helps biodiversity), and fair trade practices to ensure farmers receive fair wages.

Arabica coffee’s nuanced flavours and intricate cultivation process make it a favourite among coffee connoisseurs worldwide, despite its challenges in production.

Kilimanjaro Native Cooperative Union (KNCU).

• Foundation: Established in 1930 by Charles Dundas, the British District Commissioner of Moshi, KNCU was born out of a vision to support the Chaga people, who were already adept at coffee cultivation. Dundas was well-regarded by the locals, which helped in the cooperative’s early success.

• Membership: Today, KNCU unites around 70,000 farmers. These are not just any farmers; they’re the backbone of coffee production on Kilimanjaro’s fertile slopes.
• Buying and Selling: The union buys coffee beans directly from its members, ensuring that the farmers get a fair price. This direct relationship cuts out middlemen, allowing for better profit margins for the growers.

• Farmer-Driven: The cooperative is run by the farmers themselves. This self-governance model ensures that the interests of the small producers are always at the forefront. It’s about more than just selling coffee; it’s about advocating for the rights and economic well-being of its members.

• Economic Freedom: By selling at higher prices and cutting out unnecessary intermediaries, KNCU provides economic stability to its members. This stability translates into better living conditions, education, and healthcare for the farming communities.
• Social Impact: The union’s activities foster a sense of community and cooperation among the farmers, reinforcing social bonds and cultural practices associated with coffee growing.

• Fair Trade: KNCU is often involved in fair trade practices, which not only benefits the farmers but also appeals to global consumers looking for ethically sourced coffee.
• Environmental Stewardship: Being located in such a unique ecosystem, there’s an inherent push towards sustainable farming practices, ensuring that

Why is Tanzanian coffee so good?

Africa is home to the largest number of coffee tree varieties, making it a valuable supplier of high-quality beans. The right approach to agriculture, including natural cultivation without chemical fertilizers, has contributed to the reputation of African coffee. It is appreciated by professionals and beverage enthusiasts and is favoured by manual harvesting. Ethiopia, Kenya, Uganda, and Tanzania are the leaders in coffee production, with Ethiopia being the historical birthplace of Arabica and Kenyan coffee known for its bright acidity. Uganda is a leader in the cultivation and supply of Robusta, a coffee tree variety. Tanzania supplies both Arabica and Robusta and has established itself well in the speciality coffee category.

African coffee has a fruity taste and lively acidity, with good balance, pleasant sweetness, and often a wine-like acidity. Ethiopian and Kenyan coffees are considered the best in the world. Popular Ethiopian varieties include Yirgacheffe, Sidamo, Harrar, and Kenya AA. Kenya AA is berry-citrusy and aromatic, with a soft aftertaste.

African coffees hold significant esteem among consumers worldwide, particularly in premium coffee batches. This acclaim is due to the historical roots of coffee, which originated in Africa and has spread to every country worldwide.

• High Altitude Growth: Tanzanian coffee, particularly Arabica, thrives at high altitudes, which contributes to its superior quality.
• Flavour Profile: Known for its deep, vibrant flavours, Tanzanian coffee often exhibits berry and fruit notes. The acidity is gentle, reminiscent of wine, enhancing rather than overpowering the taste and aroma.
• Roasting Preferences: A medium roast brings out the full spectrum of flavours in Tanzanian coffee. For those who prefer a richer, more chocolatey taste, roasting to medium-dark or dark levels is recommended.
• Soil and Climate: Tanzania’s rich soil and ideal climate conditions are perfect for coffee cultivation, leading to a booming coffee industry.
• Popular Varieties: The most sought-after varieties include Bourbon and Kent, with Typica, Blue Mountain, N39, and Nyasa also having their dedicated followers.
• Global Market: Premium Tanzanian beans are cherished by coffee enthusiasts in countries like Japan, the US, Germany, Russia, Italy, Australia, and Morocco.
• Peaberry Coffee: Tanzanian peaberry, along with other local varieties, holds a special place in the hearts of coffee lovers for its unique, concentrated flavour.

• Global Rank: Tanzania typically ranks around 15th among the top coffee-producing countries globally, which is impressive considering the high percentage of premium coffee it exports.
• African Context: Within Africa, Tanzania is consistently among the top five coffee producers, showcasing the continent’s growing influence in the coffee world.

• African Coffee: Often praised for their unique flavour profiles, African coffees like those from Tanzania, Kenya, and Ethiopia are known for their bright acidity, and complex flavours, and often have distinct fruitiness or floral notes.
• South American Coffee: Countries like Brazil, Colombia, and Peru are known for their smooth, balanced flavours with chocolate and nutty undertones. Their large-scale production also makes them major players in the global market.
• Asian Coffee: Asian countries like Vietnam (known for Robusta) and Indonesia (for their unique processing methods like wet-hulling) offer robust, earthy flavours, often with lower acidity but the higher body.

Where to buy Tanzanian Coffee Beans

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