Tanzania

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.(Source: The African Exponent and industry reports)