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Plantation at Kilimanjaro:
Coffee plantation stay
 
Coffee plantation stay
 
Coffee plantation stay
 
Coffee plantation stay
 
Coffee plantation stay
 
Coffee plantation stay
 
Coffee plantation stay
 
Coffee plantation stay
 
Kaffeeanbauzone am Kili
 
Kaffeeanbauzone am Kili
 
Kaffeesetzlinge
 
Kaffeeanbauzone am Kili
 
Einfache Maschine am Kili
 
Sieben
 
Die verschiedenen Stadien
 
Plantation in Karatu:
Kaffee
 
Kaffee
 
Kaffee
 
Kaffee
 
Roasting in Israel:
Kaffee
 
Kaffee
 
Kaffee
 

Coffee plantation in Tanzania

Coffee is the most widely consumed and most popular hot beverage in the Western world, and many take a cup of coffee for granted every morning. In more than 70 countries of the world, a total of 7 million tons of coffee is being cultivated and further processed every year, from which 75% are being exported to consuming countries such as the US, Europe and Japan. For many African and Latin American developing countries, coffee is an important cash crop. Coffee is mostly cultivated by small scale farmers for whom the crop is the base of existence.

For Tanzania, coffee is the most important cash crop. Coffee from Tanzania is very popular due to its low level of acidity. Very high quality coffee beans are being cultivated at the Kilimanjaro region, called "Chagga AA", named after the local tribe. Chagga AA has a very full-bodied flavour and smell, its Arabica pearl beans contain less acid than for instance coffee beans from Kenya.

To cultivate high quality coffee requires a lot of care and knowledge. The Arabica plant is very sensitive; it cannot be exposed to strong wind, heat or cold, and needs permeable soils which can hold a lot of water. In most cases, coffee is being planted within natural forest vegetation or in combination with other crops for the provision of shade. Banana plants for instance can protect the sensitive coffee trees from direct sun due to their large leaves.

When reaching around 15 years, coffee trees provide the highest yield; they can be productive for around 25-40 years. Every tree only yields half a kilo of raw coffee per harvest, requiring a good selection of coffee cherries. Harvesting is always done manually, mostly because the coffee cherries on one branch are usually in different stages of the ripening process. The ripe berries, which are of dark red colour, have to be handpicked. For the harvester, this means checking and harvesting every 8-10 days on the same trees.

After the harvest, for further processing, the pulp surrounding the coffee bean has to be removed, just as the so-called "silver skin" and the parchment, all of which in the coffee cherry have the function of protecting the coffee bean.

In Tanzania, this is being done making use of the "dry process". The coffee cherries are being dried in the sun in large, flat containers and as soon as the bean "rattles" inside the cherry, the cherries are being broken making use of a machine. Centrifuges are then separating the bean from the unwanted parts.

This raw coffee is being filled into sacks which are being sold at the raw coffee bean auction. In Moshi during the harvesting season there is a large weekly auction of raw coffee beans.  

Even though there is consistent demand for coffee, the price for raw coffee beans, which only makes 10% of the end price for consumable coffee, is exposed to strong fluctuations on the world market. This puts at stake the existence of the small-scale coffee farmers. An alternative option is "fair trade" coffee, which guarantees a fixed purchase price and purchase quantity to the farmers, independent from the price of raw coffee beans on the world market.

The roasting and final processing only takes place at the consumer countries such as the US, Germany or Italy. The right roasting requires time and experience. Using the traditional method of drum roasting, the beans are being roasted in a rotating drum over a gas flame. From the colour of the beans, the oven's smoke and the smell, the roaster notices when the beans have the right degree of roasting.

Every delivery of coffee has to be roasted separately, as the beans of every strain and harvest behave differently when being roasted. After the roasting, the hot beans are being sieved for small particles and then chilled quickly.

As a World Learner you can participate at the following activities related to coffee:

Half day trip from Moshi/Kilimanjaro: You will visit a coffee farm at Kilimanjaro. The coffee farmer will explain you about coffee cultivation. The small private farms are organized as a cooperative. You can follow the whole process from the coffee plant seedling to the hot beverage.   

World Learner stay (from 1 week) at a coffee plantation on a small family-run farm on the slopes of Kilimanjaro. The farmer can speak English well and give very good explanations. You would stay at the house of his family on the farm.

You can see coffee farmer Denis speak about coffee farming in our video about Moshi.

Coffee plants are being grown, coffee is being cultivated, harvested, dried and the beans are being separated from unwanted parts and sacked. You can participate at all steps of this process.

Roasting coffee in Israel: Working on farm in Israel where besides coffee also nuts, pine cores and pistachios are being roasted.

Internship at TACRI (Tanzania Coffee Research Institute). An internship with TACRI is only possible for students or professionals of related subject areas, such as nutrition technology or biochemistry, who can participate in field and laboratory research activities such as crop improvement, crop productivity, quality improvement, plant breeding, soil analysis, and plant protection. 


Info box:

-> Half day trip from Moshi (Rates per person):

1 Person 45 €; 2 Persons: 35 €; 3 Persons: 30 €; 4 oder mehr Personen: 25 €

Including lunch: 5 € extra per person


-> World Learner stay on a coffee plantation:

A  World Learner stay at the coffee plantation is possible throughout the year. October and March for planting, february harvesting of plants in lower altitudes, June harvesting of plants in higher altitudes. In December the plants are in bloom and in february green beans are developing. During these two months several steps of plant care have to be carried out.

Costs:

One week:
1 person 340 €; 2 persons 320 € p.p.; 3 persons 280 € p.p.; 4 or more persons 250 € p.p.

Two weeks:
1 person 420 €; 2 persons 380 € p.p.; 3 persons 340 € p.p.; 4 or more persons 310 € p.p.

Price includes accommodation on full board (breakfast, lunch, dinner) on the coffee farm with the coffee farmers, one-to-one training/teaching about coffee farming at least 2 hours per day 5x per week, transfers from Kilimanjaro International Airport (JRO) to Moshi and back, explanations by coffee farmer and working with them, info-PDF.

For longer stays and the TACRI internship, it is possible to do this through "trouble-free package", paying accommodation directly to the landlord.

Book this activity now/Inquire!