Oral histories tell of coffee coming to Tanzania from Ethiopia in the 16th century. Brought by the Haya people and known as “Haya Coffee” or “Amwani”, this was probably a Robusta variety and has since become strongly entwined in Tanzanian culture. The ripe cherries would be boiled, then smoked for several days and chewed rather than brewed into a drink.
Source: “The World Atlas of Coffee” Second Edition, Author James Hoffmann.
Capital: Dodoma
Population: 66’000’000
Annual Production: 1.35 million 60kg Bags
Land under Coffee: 265’000 Hectares
Harvest: June – December
Coffee Varieties: Kent, Bourbon, Typica, Nyara, N5, N39, Robustas
Tasting Profile: Complex Acidic – Berries – Fruits
Growing Altitude: High Grown / Strictly High Grown
(1050 m – 2500 m / 3500 ft – 8100 ft)
Processing Method: Wet (Washed)