Tanzanian Coffee: A Tale of Terroir, Tradition, and Transformation
Tanzania may not always be the first name that comes to mind in specialty coffee circles, but those who explore its offerings are often rewarded with extraordinary character, unique flavor profiles, and a rich, complex backstory. That's why Tanzanian Peaberry - Southern Blend has been selected for June 2025 Roaster's Choice. This coffee boasts delicate tasting notes and is crafted from a range of popular cultivars - including Blue Mountain and Kilimanjaro.
But to understand the true flavor of Tanzanian coffee, one must look beyond the cup and into the historical, social, and agricultural landscape from which it emerges.
Grower: Various farms throughout Southern Tanzania Region: Southern Tanzania Cultivar: Blue Mountain, Bourbon, Kilimanjaro, Luwiro Altitude: 1200-1900 masl Process: Washed
Drying: Dried on raised beds Roast Level: Light
Roast Body: Mild Cupping Notes: Grapefruit, Pistachio, Graham Cracker
From Chewed Beans to Global Exports
Coffee was introduced to the Tanzanian region from Ethiopia in the 16th century, but not in the form we know today. The Haya tribe, located in modern-day Kagera, boiled Robusta beans with herbs and chewed the mixture as a stimulant. They even used beans as currency, carefully guarded by tribal leaders. It wasn’t until German colonization in the late 19th century that Arabica coffee was mandated as a cash crop, disrupting traditional structures and introducing commercial production.
Later, British colonists expanded coffee cultivation further and encouraged cooperative systems among farmers. The post-independence government nationalized the industry in the 1970s, centralizing processing and marketing, which led to stagnation. In the 1990s, privatization led to the the Tanzanian coffee sector regaining some momentum. And today, the reinstated Tanzanian Coffee Board oversees auctions and quality grading, including the weekly Moshi Coffee Exchange.
AMCOS: The Cooperative Backbone
A defining feature of Tanzania's coffee industry is the emergence of AMCOS (Agricultural Marketing Cooperative Societies). These democratically run co-ops group together hundreds to thousands of farmers who deliver coffee cherries or parchment to centralized processing centers. Much like Kenya’s F.C.S. system, AMCOS ensure standardized quality and timely delivery of cherries, critical for high-end specialty coffees.
AMCOS are especially important in southern regions of Tanzania, where this microlot was sourced. These cooperatives offer training, access to processing equipment, and a more organized channel to bring coffee to international markets. Additionally, they provide support to rural communities and encourage best practices that protect both quality of the coffee and sustainability.
Southern Tanzania: The One To Watch
The southern highlands of Tanzania, particularly regions like Mbinga and Mbozi, are slowly becoming known for their coffee quality. Higher elevations, ideal climate conditions, and AMCOS-led processing have helped produce coffees like this one: a gentle, light roast that glows with tart citrus and subtle nuttiness.
Depulping: Coffee cherries are often processed at central pulping units (CPUs) - operated by AMCOS
Washing: The beans are washed to remove remaining mucilage
Drying: Coffee is sun-dried for 7-14 days, ensuring even drying and preventing mold.
Sorting/Packing: The dried coffee is sorted by size and quality and beans that meet the required standards are carefully packaged for export.
The once under-appreciated region of Southern Tanzania is proving to be rich in potential and the resulting coffee is becoming increasingly sought after. Thanks to AMCOS and other regulatory measures, coffee producing is becoming more profitable and currently makes up 5% of Tanzania's total export value.
A Coffee Shaped By Global Tastes
Approximately 90% of Tanzanian coffee is exported. Japan, Italy, and the U.S. are the top buyers, with Japan being the most prominent. In fact, so much of Tanzanian coffee is purchased by Japan, that the rest of the world only gets to see a tiny slice of what Tanzania offers.
Japanese buyers seek uniformity and avoid peaberries, a quirk that has ironically introduced many U.S. consumers to peaberry coffees from Tanzania. Peaberries, being more affordable and abundant outside the Japanese market, have become a hallmark introduction to Tanzanian coffee for the rest of the world.
What Are Peaberries? Peaberries are a result of a mutation where only one seed develops inside a coffee cherry, instead of two. This happens in about 5-10% of coffee cherries. They are typically rounder and denser then regular coffee beans, and are smaller in size. Typically Peaberries are considered a rarity, and come at a higher price, due to them requiring different processing and sorting methods.
In Japan, Tanzanian beans are often marketed under the respected "Kilimanjaro Coffee" label—a term allowed for any Tanzanian coffee, regardless of its true origin, as long as it contains 30% or more Tanzanian beans. This branding has added international cachet to the country's offerings but also obscures the diversity of its regions.
Coffee Without A Coffee Culture?
Despite its deep agricultural roots, Tanzania is a tea-drinking nation. Coffee remains more of an export commodity than a household staple, due to both cost and tradition.
Domestic consumption hovered around 7% of total production in Tanzania, up from 2% years prior—a promising increase, but still modest. Tea is cheaper and more culturally ingrained, and coffee is often seen as a luxury product.
Yet, change is brewing. Urban cafes are beginning to pop up in Dar es Salaam and Arusha, and younger generations are showing interest in specialty coffee.
As domestic coffee culture slowly takes shape, it remains to be seen whether Tanzania's finest beans will be appreciated more at home or continue to be cherished mostly abroad.
How Do I Get This Coffee?
Fresh Roasted Coffee’s Roaster’s Choice program is your passport to the world’s most captivating coffees—and this month’s pick is no exception. Our exclusive Tanzanian Peaberry selection delivers a smooth, citrus-kissed cup with bright notes of grapefruit, a hint of pistachio, and a graham cracker finish.
Grown by smallholder farmers in the Southern Highlands and carefully processed through AMCOS cooperatives, this coffee reflects both the unique terroir of Tanzania and the resilience of its growers.
Order a Roaster's Choice subscription by June 10th, 2025, to experience this vibrant peaberry for yourself!
Fresh Roasted Coffee LLC offers Roaster's Choice coffees in bagged coffee as well as classic pods. Subscribers can choose from 3-, 6- or 12- month subscription plans.
Ready to savor the unparalleled flavors of this month’s Roaster’s Choice? Limited quantities available, so don’t miss out!
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