Morogoro

Morogoro is an important but often understated coffee-producing region in eastern Tanzania, valued for its ecological diversity and its role in supplying both Arabica and Robusta coffee.

Coffee production in Morogoro is concentrated mainly in the Uluguru Mountains and the surrounding highlands, where elevations range from about 800 to 1,800 meters above sea level. These mountains receive relatively high rainfall and have fertile, well-drained soils, creating suitable conditions for coffee cultivation. Arabica coffee is grown in the higher elevations of the Uluguru range, while Robusta coffee is more common in the lower and warmer areas of the region.

Most coffee in Morogoro is produced by smallholder farmers, often on plots integrated with food crops such as bananas, maize, and beans. Traditional farming systems dominate, though in recent years there has been growing emphasis on improved agronomic practices, rejuvenation of old coffee trees, and better post-harvest handling. Coffee from Morogoro generally displays mild to moderate acidity, medium body, and flavor notes of chocolate, nuts, herbal tones, and subtle fruit, making it suitable for both domestic consumption and export blending.

Morogoro’s strategic location between Dar es Salaam and the interior of Tanzania gives it good access to markets and processing facilities. Although the region does not yet have the international recognition of Kilimanjaro or Mbeya, ongoing investments in farmer training, cooperative development, and climate-resilient coffee production are steadily improving quality and yields. As a result, Morogoro continues to strengthen its contribution to Tanzania’s coffee sector while supporting rural livelihoods and sustainable agricultural development.