탄자니아산 생 커피 원두

History

Coffee cultivation in Tanzania dates back to the 16th century, with Robusta introduced by the Haya people around Lake Victoria. Arabica came later via missionaries and German colonists in the 19th century. Under British rule, organized cooperatives flourished. Following liberalization in the 1990s, private exporters entered the market, increasing efficiency but also contributing to supply chain fragmentation.

Production Regions

• Kilimanjaro & Arusha (North): Premium washed Arabica with floral and citrus notes.
• Mbeya, Mbinga, and Songwe (South Highlands): Full-bodied Arabica, fruit-forward.
• Kagera (Northwest): Main Robusta-producing zone, near Lake Victoria.
• Ruvuma (South): Emerging origin for high-altitude specialty Arabica.

Growing Conditions

• Altitude: Arabica: 1,200–2,000 masl; Robusta: 800–1,200 masl
• Climate: Bimodal rainfall (800–1,500 mm); warm with seasonal variation
• Soil: Fertile volcanic soils in north and south; loamy in northwest
• Farming System: Predominantly smallholder, averaging 1–2 hectares
• Irrigation: Mostly rain-fed; limited irrigation near Kilimanjaro

Harvesting Process

• Selective Handpicking: Coffee cherries are manually harvested by hand, allowing farmers to select only the ripe, red cherries, which ensures better cup quality. This process often requires multiple passes through the same trees over several weeks, as cherries ripen unevenly.
• Sorting: After picking, cherries are sorted to remove unripe or damaged ones. This can be done manually on farms or at collection centers using floatation (ripe cherries sink; unripe ones float).
• Washed/Wet Processing (Common for Arabica): Ripe cherries are depulped using mechanical pulpers, removing the skin and pulp. Beans are then fermented in water tanks for 12–36 hours to break down mucilage, washed, and then dried on raised beds or patios. This method produces clean, bright, and acidic flavors typical of Tanzanian specialty coffee.
• Natural/Dry Processing (Increasingly used): Whole cherries are sun-dried intact on raised beds or patios for 2–3 weeks, turned regularly to prevent mold. Once dried, the outer husk is mechanically removed. This results in fruitier, heavier-bodied profiles.
• Honey Processing (Emerging): Cherries are partially depulped, leaving some mucilage on the bean before drying. This hybrid method offers a balance between washed and natural profiles with sweet and creamy flavors.
• Drying: Drying is done using raised African beds or concrete patios. Beans are covered during midday sun or rain. Proper drying to 10–12% moisture content is critical to prevent mold and maintain quality.
• Hulling and Storage: Once dried, beans (still in parchment or dried cherry skin) are hulled at dry mills. They are then graded, bagged (typically in 60 kg jute bags), and stored in well-ventilated warehouses until export.

Cultivation Methods

• Smallholder Dominance: Approximately 90% of Tanzania's coffee is cultivated by smallholder farmers, often on plots smaller than 2 hectares. These producers form the backbone of the country’s coffee industry and are typically members of farmer cooperatives or village-based organizations. Such group structures facilitate access to agricultural inputs, technical support, and markets. Smallholders primarily manage Arabica coffee in northern highland zones such as Kilimanjaro, Arusha, and Mbeya, while Robusta is more common in northwestern regions like Kagera.
• Agroforestry with Banana and Shade Trees: Tanzanian coffee farming is deeply rooted in agroforestry systems, where coffee plants are grown alongside banana trees and under the canopy of shade-providing trees such as Grevillea, Albizia, and Ficus. This intercropping helps protect the coffee from excessive sun and wind, conserves soil moisture, supports biodiversity, and improves soil fertility through natural organic matter. Additionally, bananas provide a secondary source of income and food security for farming households. 
• Organic and Low-Input Practices: Due to limited access to synthetic fertilizers and pesticides, many smallholder farmers in Tanzania rely on traditional low-input methods, which often align with organic practices. While not all farms are certified, the use of compost, mulch, and locally available organic inputs is widespread. Certified organic production is growing, especially in regions targeting premium export markets, and is often facilitated through cooperative partnerships with buyers seeking sustainable sourcing.
• Training and Support from NGOs and Development Agencies: The Tanzanian coffee sector has benefited from extensive support from NGOs, international development agencies, and public-private partnerships. Organizations such as TechnoServe, Rainforest Alliance, and the Coffee Partnership for Tanzania offer training on Good Agricultural Practices (GAP), sustainable farming, and post-harvest techniques. These initiatives aim to enhance coffee quality, increase productivity, build climate resilience, and improve livelihoods for rural communities, with a strong emphasis on empowering women and young farmers.

Supply Chain

• Producers: 400,000+ smallholder farmers
• Cooperatives: Primary marketing channels for many producers
• Private Buyers & Exporters: Numerous local and international exporters operate
• Central Auction System: Coffee auctioned weekly in Moshi; specialty coffee may be exported via direct contracts
• Ports: Dar es Salaam (main), Tanga (limited)

Local Logistics

• Transport: Challenges in rural access during rainy season
• Drying Infrastructure: Mainly sun-dried on raised beds or patios
• Storage: Stored in parchment or jute bags; quality loss possible due to heat/humidity
• Market Access: Auction system centralizes price discovery but can delay payments to farmers

Regulations and Certifications

• Tanzania Coffee Board (TCB): Oversees quality grading, marketing, and exports
• Licensing: Required for exporters, buyers, and processors
• Certifications: Fair Trade, Rainforest Alliance, Organic (EU/USDA), and  Geographical Indications (under development)
• Export Modalities: Auction or Direct Sale (contracted with buyers)

Quality Standards

• Grading: Based on bean size (AA, A, AB, PB, etc.) and defect count
• Moisture Content: Ideal range: 10–12%
• Flavor Profile: Bright acidity, medium to full body, floral, citrus, and winey notes
• Cup Score (Arabica Specialty): 83–89 for top lots from Mbeya, Kilimanjaro

Trade Terms

• Exports (2023): ~50,000–60,000 MT green coffee (Arabica ~70%, Robusta ~30%)
• HS Code: 090111
• Top Importers: Germany, Japan, USA, Italy, Belgium
• Terms: FOB Dar es Salaam; CIF for contracted specialty buyers

Environmental Impact

• Positive Impacts: Shade-grown systems help maintain biodiversity and reduce erosion. Coffee cultivation helps prevent deforestation in highland areas.
• Negative Impacts: Expansion into forests in the Southern Highlands. Soil fertility decline in overused plots. Climate change threatening flowering and ripening consistency. 

Social Impact

• Rural Livelihoods: Key cash crop for ~2 million people
• Community Development: Cooperatives fund schools, roads, and water projects
• Women’s Role: Active in harvesting and processing; increasing in leadership
• Youth Engagement: Low but rising interest via training and coffee tourism

Uses

• Specialty Coffee Roasters: High-quality Arabica used for single-origin pour-overs
• Blends: Kilimanjaro and Mbeya coffees add brightness to espresso blends
• Soluble Coffee: Robusta used in domestic and export instant coffee
• Domestic Market: Growing consumption in urban cafés and small roasteries