Types of Coffee

There are two types of Coffee grown in Tanzania, Arabica and Robusta.

Arabica:
These are some of the most distinct coffees you will ever taste. They are popularly being grown in Tanzania especially in Kagera (Bukoba) and Kilimanjaro Region. The favorable climatic condition for Arabia Coffee is the perfect altitude in rich black soil and the almost foggy evenings with hot days produce a coffee of legendary stature.

Arabica coffee accounts for over 60% of world production. The typical Arabica plant is a large bush. Grown at 600-2000m above sea level, it is very susceptible to frost and prone to pests and diseases such as rust.
Because the Arabica plant is delicate it is harder to grow and its beans are more expensive. It can be drunk as a pure arabica or used as the base for coffee blends with robusta. Arabica has a delicate taste and is used to add acidity and body to the finished brew.

·Arabica beans give each coffee its distinctive taste, which varies according to the region where they are grown.
The Kilimanjaro coffees is an examples of single origin arabicas - coffee produced with arabica beans from a single region.

Robusta:
Robusta coffee accounts for close to 40% of world production. The typical robusta plant is a bush or small tree, which as the name implies, is more resistant to disease than arabica plants. It is grown between sea level and 800m above.

As the robusta plant is hardier than the arabica plant, it is easier and therefore cheaper to grow. But this does not mean that a blend of coffee containing robusta beans is lower quality than pure arabica - coffee blends are designed to bring out the best balance of different flavours. Robusta has a strong flavour and is used to give body and a 'kick' to a coffee blend.

Robusta was first discovered growing naturally in the area now known as the Democratic Republic of Congo. Robusta coffee is produced in West and Central Africa, South East Asia and in parts of South America. The robusta coffee in Cafédirect products is supplied by our partners in Tanzania and Cameroon.

Roasting coffee
The way coffee is roasted makes a huge difference to the final taste. The strength of roast and the time of roasting as well as the blend are all decided on by the blender, this is an extremely specialist job.
The two types of coffee beans are suited to different types of roast. The darker the roast the more arabica will lose some of its delicate flavour and characteristics. Robusta flavour will come out stronger with
a darker roast. A medium roast will allow the taste of both robusta and arabica to come through.

Types of coffee standards offered:
Tanzania AA Faq Plus: Grown on the foothills of Mount Kilimanjaro, these coffees are the best Arabica from Tanzania. The lots are especially selected for us from the auction offerings, sorted, blended and shipped directly to us. These coffees have full flavor and fine acidity.

Tanzania PB: Also grown in Northern Tanzania near Mount Kilimanjaro the Peaberry grade has acquired a World reputation for its rich, mild, aromatic, full bodied brew that is produced from the single or male bean.