Tanzania - JKT Itende

Coffee was introduced to Tanzania in the 16th century by traders and explorers. The indigenous Haya people, in the northwestern region near Lake Victoria, were among the first to cultivate and consume coffee. They chewed the coffee beans rather than brewing them, as was the custom in other parts of the world.

During German colonization in the 19th century, coffee production was expanded to large plantations, particularly in the northern region of Kilimanjaro, where the volcanic soil is ideal for coffee cultivation. 20th century British rule saw further development of coffee production, encouraging cooperatives and smallholder farmers cash crops.

After independence in the 1960s, coffee faced challenges in efficiency and productivity, causing a brief decline in the quality and quantity of coffee produced until economic liberalization of the economy in the 1980s and 90s.

 In recent decades, Tanzanian coffee has gained international recognition for its unique flavors, particularly those from the Kilimanjaro, Mbeya, and Southern Highlands regions. The coffee industry has also benefited from improved farming techniques, better processing methods, and the growth of specialty coffee markets.

Despite its success, the Tanzanian coffee industry faces challenges, including fluctuating global coffee prices, climate change, and competition from other coffee-producing countries. However, ongoing efforts to promote sustainable coffee production, support smallholder farmers, and enhance the quality of Tanzanian coffee promises a bright future for one the country's most important agricultural exports.