£5.10 – £22.00
This Tanzanian Tweega coffee blend is part of a fantastic micro lot from the Mbeya region in the Southern Highlands of tanzania. In Swahili, the word ‘Tweega’ means ‘giraffe’ which, according to TEMBO, is a very fitting word for this coffee. The long neck of a giraffe is representative of the never-ending search for the best quality coffee and the black tongue comes from drinking too much of it!
A Sweet and tart coffee with citrus & clementine flavours. Roasted to a medium – dark roast, it has great body with hints of cocoa and black cherry. An ideal expresso.
Tanzanian Tweega single origin coffee beans
This varietal is a strain of Bourbon which was released in the 1920’s from the Lyamungu Coffee Research Station. It produces coffee with complex acidity and great balance, though it is not very resistant to diseases such as CBD and Coffee Leaf Rust and is
relatively low yielding.
This was selected in the 1930’s and is a cultivar of the Kent variety which is a strain of Typica. There is outstanding sweetness and complexity in the cup, though it is not very high-yielding and has low resistance to many diseases.
Tanzanian Tweega single origin coffee beans comes from smallholder’s who have handpicked their crop and
delivered it to washing stations around the region, all of which adhere to the strict quality
standards. Once there, the cherries are sorted to separate the ripes
from the unripes before being pulped to remove the skin. They are then left to undergo dry
fermentation for around 12-15 hours to loosen the mucilage before being washed with clean
water. The washing process is repeated to ensure the coffee is clean before it is channelled
through water to remove any floaters. Finally, the washed beans are taken to raised African
beds to dry (which can take around 12-15 days) before being sorted and graded for export.
Tanzania is a country famed for its diverse culture, national parks, Mt Kilimanjaro and the
stunning coastline which borders the Indian Ocean – it is, however, less known for its
impressive coffee production when compared with some of its neighbouring countries,
Kenya and Rwanda.
Coffee is Tanzania’s largest export crop and it is thought that ninety-five percent of the
coffee produced is done so by smallholder farmers and their families (supporting roughly
4.5million people) who often have small plots of 5 hectares or less. Coffee is grown alongside
subsistence crops such as bananas and maize and the remainder of the countries production
comes from larger, privately owned estates. It is the fourth largest producer in Africa with
nearly 75% of its annual production being Arabica.
Arabica seedlings were first introduced to the country in the 16th century from Ethiopia and
Réunion (Bourbon) Island and were traditionally ‘chewed’ as a stimulant by The Haya tribe
who came to use them as money. Following German colonisation in the late 19th century,
coffee began to be cultivated as a cash crop and exports increased three-fold in the early
20th century. The British then took control of what is now modern-day Tanzania after World
War I and started a coffee program which saw over ten million seedlings being planted,
increasing production further. Today, both Arabica and Robusta are grown in the areas of
Kilimanjaro, Manyara, and Arusha in the North-East, Kagera, Mara and Kigoma in the
North-West and Mbeya in the South.
Traditionally, Tanzania’s potential for producing quality coffee has been challenging to fulfil
due to the logisitical difficulty faced when trying to export. However, there is a clear
commitment to the creation of a profitable coffee industry in Tanzania and the TaCRI
(Tanzania Coffee Research Institute) was established in 2001 with this aim.