When we think about African coffees, Ehiopian and Kenyan arabicas usually come to mind. This month I would like to focus on Tanzania, the largest country in East Africa bordering Mozambique and Kenya on the Indian ocean coast.
Tanzania’s coffee crop is vital to the country’s economy. The majority of coffee is grown on small family farms as a cash crop and the remainder comes from nationalized estates. Approximately 80% of coffee is classified as arabica and the rest robusta. The arabicas are typically found in the north near Mt. Meru and the rich volcanic area around Mt. Kilimanjaro, the highest mountain in Africa. These coffees are often referred to as Northerns, Kilmanjaros, Moshis and Arushas and show good African characteristics with a strong flavour and bright acidity and similar cup characteristics to Kenyas. The arabicas grown in southern Tanzania between Lake Tanganyika and Lake Nyasa are called Southerns, Mbeyas or Pares and have good body and a fruity flavour which are similar to PNG’s. The prized Tanzanian peaberry deserves a mention and this gourmet coffee has a distinguished aroma and is popular around the world.
Although Tanzania has the climate and altitude required for premium speciality coffee, it experiences ongoing challenges which affect the coffee industry. The coffee berry disease which spread in the 1970s led to the plantation of disease resistant coffee plants. The spread of AIDS has also had a damaging affect on the welfare of the country and has resulted in huge labour shortages. The formation of the Association of Kilamanjaro Speciality Coffee Growers or KILICAFE have supported sustainable farming methods and strengthened the Tanzanian coffee industry.
In Australia, Tanzanians have traditionally been used as a Kenyan price breaking coffee. Kenyan coffees periodically become too highly priced and buyers will look at Tanzanians as a substitute. Similarly when PNG has a low crop or logistical issues, buyers will look at southern Tanzanian coffees as a replacement.
Over the past 5 years shipping out of the port of Dar Es Salaam has been very unreliable. However we have seen vast improvements in shipping and warehousing procedures in the past 12 months. This will increase the future of good Tanzanian coffees. All of the East African coffee producing countries of Ethiopia, Tanzania, Kenya and Uganda are currently all on their bi-annual low cycle for the 2009-2010 coffee season.
The cupping profile for the latest southern Tanzanians shows light to medium acidity with some sweet citrus and floral notes. The smooth mouthfeel leads to a dry, winey lingering finish. Overall a lively, bright cup character which will not disappoint!
When it comes to roasting of the bean, Tanzanians do well on a medium roast just passed 2nd crack. The ideal colour is a classic monk cloak brown. It is possible to have espresso varieties at a darker roast. If under-roasted the coffee will have an acidic green pea taste.
Tanzanians are very adaptable and suited to all forms of wet coffee making equipment.
Have a browse of our entire "Coffee Offering Sheet" at www.hab.com.au which is updated regularly to reflect our latest arrivals