Tanzania
Tanzania is a significant coffee producer, primarily known for its high-quality Arabica beans (especially the sought-after Tanzanian Peaberry) grown in regions like Kilimanjaro, Arusha, and Mbeya. It also produces Robusta in the northwest. This rich local production, combined with global trends and a burgeoning cafe scene, means you can find a diverse range of coffee options.
Here are the different ways to order coffee in Tanzania and what's in them:
Traditional Tanzanian Coffee (Kahawa Tungu / Local Brew):
This is a very common and authentic way to experience coffee, especially in local eateries, hoteli (small restaurants), or from street vendors, particularly in coastal regions like Zanzibar.
What's in it: Typically a strong, black coffee made from locally roasted and ground beans (could be Arabica or Robusta). The defining feature is the inclusion of ginger and often cardamom, providing a distinctive spicy aroma and taste. Sugar is almost always added, often in generous amounts. Milk is usually not included in this "Kahawa Tungu" style, but can be added separately.
How it's made: Prepared by boiling the ground coffee and spices directly in water, allowing the grounds to settle.
How it's served: Piping hot, in small cups or glasses.
How to order: You can ask for "Kahawa" (Swahili for coffee) or "Kahawa Tungu" (meaning "bitter coffee," but usually refers to the spiced black coffee). You'll be offered sugar, or it may already be added. If you prefer it less sweet or without spices, you would need to specify.
Instant Coffee (Nescafé):
Ubiquitous throughout Tanzania, instant coffee is the most convenient and widely available option in homes, offices, and budget accommodations. "Nescafé" is often used as a generic term for any instant coffee brand.
What's in it: Soluble coffee granules dissolved in hot water. Typically served with sugar and often with milk (powdered milk like Nido is common, but fresh milk is also used).
How to order: "Nescafé." You can specify "with milk" or "with sugar."
Filter Coffee / Brewed Coffee:
A common and accessible option in many guesthouses, lodges, and local restaurants.
What's in it: Ground Tanzanian Arabica beans (often from regions like Kilimanjaro or Arusha) or imported blends, brewed using drip machines, French presses, or pour-over methods. This allows the bright acidity and fruity/floral notes of Tanzanian coffee to shine.
How it's served: Black, with sugar and milk (fresh or UHT/powdered) usually offered on the side.
How to order: "Filter coffee," "Brewed coffee," or "Black coffee."
Espresso:
In urban centers like Dar es Salaam, Arusha, and Moshi, and in tourist-focused lodges and hotels, you'll find modern cafes equipped with espresso machines. Tanzanian Arabica is well-suited for espresso.
What's in it: A concentrated shot of dark-roasted coffee, made by forcing hot, pressurized water through finely ground coffee beans.
How to order: "Espresso" or "Single Espresso." You can also ask for a "Double Espresso" or "Doppio."
Cappuccino:
A very popular espresso-based drink, readily available in most contemporary cafes.
What's in it: Equal parts espresso, steamed milk, and milk foam. Often topped with a dusting of cocoa powder or cinnamon.
How to order: "Cappuccino."
Café Latte (or "Latte"):
Another common Italian-style coffee drink found in modern cafes.
What's in it: Espresso with a larger proportion of steamed milk and a thin layer of foam, making it creamier than a cappuccino. Often served in a glass.
How to order: "Latte" or "Café Latte."
Americano:
For those who prefer a longer black coffee from an espresso base.
What's in it: Espresso diluted with hot water.
How to order: "Americano."
Mocha:
A coffee-chocolate combination, available in many modern cafes.
What's in it: Espresso, steamed milk, and chocolate (syrup or cocoa powder), often topped with whipped cream.
How to order: "Mocha" or "Café Mocha."
Iced Coffee / Iced Latte / Cold Brew:
Cold coffee options are popular and found in many cafes.
What's in it: "Iced Coffee" is often chilled brewed coffee with ice. "Iced Latte" is espresso with cold milk and ice. "Cold Brew" involves steeping coarsely ground coffee in cold water for an extended period, resulting in a less acidic, smoother concentrate, which is then diluted with water or milk and served over ice.
How to order: "Iced Coffee," "Iced Latte," or "Cold Brew."
Tanzanian Peaberry Coffee:
While not a brewing method, this is a distinct type of bean that many cafes and coffee shops will highlight. A peaberry is a single, round coffee bean (instead of the usual two flat halves) that forms in a cherry, believed by some to concentrate flavor.
What's in it: Coffee brewed from Tanzanian Peaberry beans, known for their vibrant acidity, lively fruit notes, and smooth finish.
How to order: You might specifically ask for "Tanzanian Peaberry" if you see it on the menu or if you're in a specialty coffee shop.
Key things to remember when ordering coffee in Tanzania:
Tanzanian Arabica Quality: Tanzania is highly regarded for its Arabica coffee, particularly from the Kilimanjaro and Arusha regions. Many cafes will proudly feature local beans.
Sweetness: Tanzanians generally prefer their coffee sweet. If you like it less sweet or unsweetened, make sure to specify.
Language: Swahili is the national language. English is widely understood in tourist areas, major cities, and hotels. Using Swahili terms like "Kahawa" can be appreciated.
Cafe Culture: Urban centers like Arusha and Dar es Salaam have a growing cafe culture, offering everything from traditional brews to modern espresso experiences. Coffee ceremonies are also common in rural areas, where coffee is roasted and ground in front of guests.
*The content in this document was generated using artificial intelligence, drawing from various online sources, and subsequently refined for accuracy and conciseness in 2025. Users are advised to consult multiple sources to corroborate information and should not rely solely on this document for comprehensive research.