TANZANIA – The Tanzania Coffee Board (TCB) has urged coffee players to consider increasing the proportion of roasted coffee to take advantage of heightened local and international demand for Tanzanian coffee products.
Speaking during the first Coffee Roaster Forum held in Moshi, TCB Acting Director General Kajiru Kisenge noted that the country targets to raise the roasted coffee volume from 7 per cent to 15 per cent by 2025.
“This will not only increase the coffee’s value but also boost local consumption and the export of roasted coffee,” Kisenge stated.
“Increasing roasted coffee means enhancing the value of coffee produced, which in turn leads to higher local consumption and increased export volumes. This will ultimately benefit farmers and the nation through greater coffee sales abroad.”
The Tanzanian government, along with organizations such as the TCB and the Tanzania Coffee Association, is actively promoting coffee consumption through various initiatives.
These efforts include coffee festivals, barista training programs, and educational campaigns that emphasize the health benefits and cultural value of coffee.
The introduction of mobile coffee shops is also aimed at stimulating domestic consumption and creating employment opportunities, particularly for young people.
Local coffee consumption in Tanzania remains relatively low compared to other coffee-producing nations, with most of the coffee grown in the country exported to international markets.
However, the government is keen to increase domestic consumption that could provide stability to the coffee sector by creating a reliable local market and reducing dependence on volatile international prices.
In the recent years, there has been a gradual shift, as local demand for coffee begins to rise, fueled by an expanding urban middle class, the emergence of specialty coffee shops, and growing awareness of the quality of Tanzanian coffee.
Additionally, there is a burgeoning movement among local coffee farmers and cooperatives to roast and package coffee domestically.
By processing coffee locally and selling directly to Tanzanian consumers, producers can capture more value from the coffee supply chain.
The Tanzanian coffee sector supports over 400,000 farmers and contributing significantly to export revenues. Coffee production in Tanzania primarily revolves around two main varieties: Arabica and Robusta.
Arabica, cultivated in highland regions like Kilimanjaro, Arusha, Mbeya, and Ruvuma, constitutes around 70% of the country’s coffee production, while Robusta is mainly grown in the lowland areas of Kagera.
Industry experts believe that cultivating a strong coffee culture in Tanzania has the potential to benefit both consumers and producers, providing local farmers with greater price security and creating more opportunities within the coffee industry.
Similarly, TCB and various industry stakeholders are working to improve processing infrastructure and increase value addition, allowing more coffee to be exported as high-quality processed beans rather than raw produce.
Several programs aimed at branding Tanzanian coffee internationally, particularly in premium markets, have been initiated as demand for specialty coffee grows globally.
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