Coffee producing regions-

Kigoma, Arusha, Manyara, Bukoba & Kagera, Mara, Kilimanjaro, Ruvuma, Mbeya

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Coffee varietals-

Bourbon, Typica, Nyassa, N5, N39, Kent, Blue Mountain.

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Harvest period-

July to December

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Tanzanian coffee history is deeply rooted in the culture of the Haya tribe in the 16th century, where they introduced the crop from Abyssinia and used it in cultural rituals. Initially, they consumed the coffee by boiling the unripe cherries and chewing the mixture with herbs. German missionaries introduced Arabica coffee in the 19th century, and by the 19th century, coffee became a major export crop, with smallholder farmers playing a significant role in production.