Beside Kilimanjaro, Victoria Lake, Zanzibar and the Serengeti, the country also has a lot of coffee to offer and occupies an
- Originally the people of the Haya in the 16th century Robusta coffee from Ethiopia to Tanzania have brought.
- Other sources claim it were Catholic missionaries at 1898.
- Today, 70 % Arabica and 30 % Robusta are grown at heights of 750-2,500 m, 90% of small farmers.
- Main areas of cultivation are: Kilimanjaro, Arusha, Ruvuma, Mbeya, Mbinga, Tarime and Kigoma, Usambara Mountains, Kagera and Bukoba.
- A special feature is that there are relatively many Peaberry beans in Tanzania – that is, when only 1 bean instead of 2 bean heaves in the coffee cherry is contained.
- Peaberries considered more intense.
- Tanzanian coffee is tastefully complex with a lively acidity and berries as well as other fruit notes.
- In Tanzanian culture, the coffee cherries are cooked and then smoked for days before they are chewed.
- The population consumes only 7% of their own coffee. Tea is much more popular. If you want a coffee on a coffee farm, you get it like this:
- Over the open fire, the raw beans are roasted dark brown.
- Then the beans are crushed in the mortar and the powder is boiled with boiling water.
- After a few minutes, the coffee is filtered and served.
- 750 ml water
- 3 cardamom seeds
- 5 tbsp ground coffee
- ½ tsp ground cardamom
- ½ tsp ground ginger
Boil water with cardomom seeds for 10 min. Add ground coffee, stir and boil for further 5 min.
Add ground cardamom and ginger. Then take the coffee from the stove, take out the cardamom seeds and distribute unfiltered on 6 small cups.
Serve coffee with areca nut.