Products

Tanzania produces two main type of Coffee;

Arabica coffee makes up to 70% of total country production and major growing regions are Kilimanjaro/Arusha, Mbeya, Mbinga/Ruvuma and Tarime. Arabica is classified into two categories Mild Arabica (wet processed) 80% and Hard Arabica (Dry Processed) 20%

Robusta coffee is grown in the western areas along Lake Victoria in Kagera region. This constitutes 30% of the total coffee production in Tanzania.

Grading
Tanzania coffee industry opted for British nomenclature of grading which done according to Shape, Size and Density.

Arabica Coffee
Tanzania coffee reviews also exhibits a bright and vibrant, wine-y acidity, sometimes even sharp, and with a deep, rich, and strong taste. Typically with a medium to full body that is intense and creamy, a fine Tanzania coffee has tasting notes of a sweet berry-like, fruity flavor, mild aroma with high acidity, sometimes notes of cedar, resulting in a bright, high quality flavor.

Growing Altitude: 1,400 – 1,800 meters above sea level
Arabica Variety: N & KP, Kent, Bourbon
Harvest Period: July – August (North); April – May (South)
Milling Process: Washed, Sun-dried
Aroma: Soft Pipe Tobacco
Flavor: Black Tea, Kiwi, Chocolate, Lemon, Blackberry
Body: Good
Acidity: Bright, Pungent, Citric

Classification
Internal grading system of Tanzania Arabica (AA, PB, A, B, C, E, TT and AF) is based on bean size and density, further detailed by liquor quality into 10 classifications. Top cupping coffees are mostly sold on actual sample basis.

1. Premium Quality Grade; which shall be a product of whitish parchment coffee with no damaged, broken, black pods or loose beans;
2. Good Quality Grade; which shall be a product of whitish parchment coffee with centre cuts slightly opened or with few parchments broken by machine;
3. Fair Average Quality FAQ Grade; which shall be a product a fair quality parchment coffee with brownish parchment with centre cuts opened
4. Low Quality Grade; which shall be a product of brownish to black skinned beans, with much more beans broken by machine, presence of floats, discolored parchment and black beans;
5. Poor Quality Grade EC; which shall be a product of domestically hulled coffee greenish in colour and requiring cleaning, grading and polishing

 

Arabica Coffee Grading Schedules Applicable under Coffee Curing Licence: The resultant clean coffee grades after coffee is subjected to size and density grading shall conform to following specifications Grade Screen Specifications;
a) AA Retained minimum 90% of screen 18. Maximum 8 – 10% of screen 17 Maximum 2% of screen 15
b) A Retained minimum 90% of screen 15/16 Maximum 2% of screen 14
c) B Retained minimum 90% of screen 15/6 Maximum 10% of screen 14
d) PB Retained minimum 95% pea-berry beans 14 Maximum 5%
e) float beans AF Minimum 90% screen 17 Maximum 8-10% screen 15/6 Maximum 2% screen 14
f) TT Maximum 90% screen 15/6 Maximum 10% screen 14 86
g) E Minimum 90% 18. Maximum 10% below Nothing below screen 15
h) F Light broken beans resulting from all above grades.

 

ROBUSTA
1. OVER SCREEN 18
a) Consist of clean and dry coffee beans of which not more than five percent (5%) by weight will pass through screen 18.
b) good appearance free of primary defects and extraneous matter. To have secondary defects counts of not more than 15 this is from 300 grams sample.

2. SUPERIOR;
a) Consist of clean and dry coffee beans of which not more than 5% by weight will pass through Screen No.16.
b) Reasonably good appearance, and to be free from extraneous matter, husks, black beans, pods and from all traces of mustiness to have defective points count of not more than 15, which is 3 grams of defects (semi-blacks and insect damaged) or 1% from 300 grams.

3. GRADE: ROBUSTA FAQ
a) Consist of clean and dry coffee beans all of which will pass through Screen No. 16 and of which not more than 5% by weight will pass through Screen No. 14.
b) Reasonably good appearance and to be free from extraneous matter, and from all traces of mustiness, to have defective points count of not more than 40, and do not exceed 4 grams by weight from 300 grams or 1.5%, and shall be attributable to 12 points by count black beans.

4. GRADE: ROBUSTA SPECIAL UG (SUG)
a) Consist of clean and dry coffee beans all of which will pass through Screen No. 16 and of which not more than 5% by weight will pass through Screen No. 14.
b) Reasonably good appearance and to be free from extraneous matter, and from all traces of mustiness, to have defects points count of not more than 60 of which not more than 30 points count shall be attributable to blacks, husks and pods or 8 grams, and do not exceed 2.5% by weight from 300 grams.

5. GRADE: ROBUSTA UG
a) Consist of clean dry coffee beans, all of which will pass through Screen No. 14 ad of which not more than 10 by weight will pass through Screen No. 13. 84
b) Free from all traces of mustiness and to contain not more than ½% by weight of extraneous matter and husks together, to have defect the points count of not more than 160 of which not more than 60 points be attributable to black beans.

6. GRADE: ROBUSTA TRIAGE
a) Consist of clean and dry coffee beans free from all traces of mustiness to contain not more than 1% weight of husks, and to be equal to a sample approved from time to time by TANZANIA COFFEE BOARD.

Marketing
Tanzania Coffee Marketing is centralized via an auction in Moshi. Pre-auction coffee marketing is undertaken through three channels:
Farm gate market
At this level of the market, producers sell their coffee either to, cooperatives, farmer groups, or associations. Coffee which is sold in this market is in the form of wet processed parchment or dried cherry. Buyers then take the coffee for drying and milling to produce clean coffee (green beans).
Coffee auction
Coffee is sold to exporters by the Tanzania Coffee Board (TCB) at the coffee auctions in Moshi every Thursdays during the season (usually 9 months) where buyers buy coffee for export. Most of the prominent exporters are affiliated with multinational companies which sell coffee to roasters in consuming countries. Prices in this market are generally set in reference to the New York Futures market for Arabica coffee and the London Futures market for Robusta coffee.

Direct export market
Producers of premium top grade coffees that are able to establish direct contact with buyers overseas are allowed to by-pass the auction and sell their coffee directly. The Tanzania Coffee Board is mandated to approve the sale contract after being satisfied that the price offered is higher compared to the coffee sold to the auctions.