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Tanzania’s coffee thrives under the shadow of Mount Kilimanjaro, where high-altitude Arabica beans are cultivated alongside Robusta in the Lake Victoria basin. The country produces between 48,000 and 60,000 metric tons of coffee annually, supporting more than 400,000 farming households.
Arabica accounts for about 70% of production and Robusta for 30%, with varieties including Bourbon, Kent, N39, and Typica. Tanzania’s coffees are prized for their rich, chocolaty flavours with fruity and wine-like notes. A unique specialty of Tanzania is Peaberry coffee—a rare mutation found in about 5% of coffee cherries, producing a single, round, dense bean rather than two flat-sided ones. Once considered a defect, peaberries are now valued for their sweeter, more intense flavour. The government and private sector continue to modernize farming and enhance quality control, ensuring Tanzania remains a key player in the global specialty coffee market.
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