Tanzania is a major coffee producer in Africa, with a long history of coffee bean cultivation and extensive planting areas. The following details the cultivation process:
Cultivation History: Coffee first became a cash crop in Tanzania during German colonial rule. In 1911, the colonial government ordered the planting of Arabica coffee trees in the Bukoba region. In 1925, the first cooperative, the Kilimanjaro Native Planters’ Association (KNRA), was established. After Tanzania gained independence in 1961, it focused on the coffee industry, and began a series of reforms in the 1990s.
Cultivation Area: Coffee is primarily distributed around Mount Kilimanjaro and the southern region. Mount Kilimanjaro, at an altitude of 1,050 to 2,500 meters, boasts fertile volcanic soil and pure snowmelt water, making it an ideal location for coffee cultivation. The harvest season is from July to December each year. The southern region, including Ruvuma and Mbeya, at an altitude of 1,200 to 2,000 meters, is a promising high-quality coffee producing area with a harvest season from June to October. Cultivated Varieties: Primarily Bourbon, Typica, and Kent. Bourbon, when grown at high altitudes, has a superior aroma, bright acidity, and a red wine-like flavor. Typica is recognized as a specialty coffee variety, but it has low yields and is susceptible to rust. Kent is a hybrid of Typica, boasting high yields and rust resistance.
Cultivation Scale: Coffee is Tanzania’s primary cash crop, with over 40% of farmers cultivating coffee, accounting for 39% of the country’s permanent crop area. The cultivated area in the 2024/2025 marketing year was 265,000 hectares, and is projected to increase to 270,000 hectares in the 2025/2026 marketing year.
Cultivation Patterns: There are three main types of cropping: pure forest smallholder cultivation (predominant in the south), intercropping coffee and bananas (common in the north and west), and estate cultivation (accounting for less than 10% of production). Production: Production in the 2024/2025 marketing year was 1.35 million bags (60 kg each), and is projected to reach 1.45 million bags in the 2025/2026 marketing year. This growth is primarily due to ongoing recovery efforts, favorable weather conditions, and the natural crop cycle.
Coffee Bean Processing and Grading: Washed processing is primarily used, with steps including screening for impurities, pulp removal, fermentation to remove pectin, and washing and drying. Grading is based on bean size, with bean grades ranging from AAA, AA, AB, PB, and C, with larger beans representing higher grades.
Post time: Oct-24-2025
