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We provide high-quality Tanzania coffee to the local and international markets. We source the raw fresh Tanzania coffee from family growers in the country.
Tanzania coffee or kahawa in local lingo is the prestige of the country’s agricultural sector as it is the biggest crop export. Nearly all of the supplies come from nine parts of the cooler countryside, topped by the environs of northern Kilimanjaro. These regions of the country grow mainly Arabica coffee which accounts for 70 percent of the production margins. Robusta provides 30 percent of the total nationwide supplies. The combined yearly output of the crop rounds up to around 40,000 metric tons.
We source Tanzania coffee from north Kilimanjaro, Mbeya in the southwest, Morogolo in the east and Iringa in the south. Other regions include Usambara Mountains, Mbinga, Ngara, and Kigoma. Our family growers from the above areas produce mainly Arabica. Our Robusta comes from lands near Lake Victoria including Bukoba. The coffee season here starts mostly in late October and lasts for the next four to five months. We only consort with family growers with less than two acres of land who use mulch and farmyard manure as soil enrichment.
We undertake the coffee harvest in Tanzania by hand-picking means. Our expert men and women pickers usually look for cherries with firm, plump formation in full red color. They put these into baskets as they pluck them with gloved hands. The harvest is then ready for picking by the transportation crew that takes it to the washing bay and then the milling and roasting stations.
We process Tanzania coffee immediately after drying the cherries to a moisture level of below 11 percent. We expose the crop to the sun for days to ensure natural curing. In times of urgent deliveries, we use artificial drying which, though expensive, is timely.
Our artificial drying method for Tanzania coffee production is the wet process. It begins with the removal of skin from the cherries via de-pulping machines. After this, the de-pulped cherries undergo soaking in clean water for about 48 hours. This triggers fermentation or unnatural water saturation in the cells which makes the seeds’ enzymes break down. Instead of remaining wet, the seeds come out of the fermentation bins looking oddly rough-textured and wrinkled. We lay them out in an open place to dry.
The second last step of processing Tanzania coffee beans is milling. This involves the polishing of the beans so that they can be ready to pack. This optional stage refines the de-pulping step as it removes any retained skin or debris that did not come off earlier. There may be little physical difference between milled and other beans, but we usually take this as a priority to enhance quality.
We the grade Tanzania coffee beans by passing them through sieves. The grade 20 beans are usually the largest as they can only pass through 20/64th of an inch wide hole. The grade 10 beans, on the other hand, can make it through a 10/64th diameter hole, which makes them the smallest around. We get ready to pack these beans in unroasted form. In other cases, however, based on requests, we pass the beans to the roasting and grinding step.
Our Tanzania coffee beans come packed as ‘green coffee’ as they are whole and unroasted. We provide them in jute bags of 50-kilogram weight. There are also sisal bags with a similar capacity and the additional quality of being well aerated. We feature produce labels in each bag namely the variety, the packing date and the country of origin. The entire shipment comes into your destination inside metal haulage containers that porters load and unload at the respective airports.
If you would like it ground, we also offer Tanzania coffee in fine, roasted form. We grind it in our plants before roasting it at 204.4 degrees Celsius. We then cool the produce in cold water. Our grinding equipment is high pressured and differently tuned to ensure diverse particle size and aroma. The finest ground beans are usually a product of fast-paced grinding followed by meticulous pressure control during brewing to ensure the most excellent results.
Our Tanzania coffee in roasted form is available in sachet bags of anything from 250 grams and above. It comes to your destination in vacuum-sealed condition with proper labeling for both aroma upkeep and identification.
We store Tanzania coffee in a cool, dry, dimly lit warehouse environment before dispatch by sea or air to your destination. We use controlled environment interior-fitted vans for both quick and long-distance transportation of the bales. The produce disembarks from the port of Dar-es-Salaam on the same day of packing to bridge time.
In short, if Tanzania coffee is your best bet for quality among world-famous East African alternatives, then you can bill us as your trustworthy suppliers. We provide it in the right quantity right from Global Good Agricultural Practices (GAP)-certified locations. We also get certifications from the Tanzania Coffee Board in Arusha to document its quality. We seal the deal with entirely fair prices. You can start by making an order today!
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