Introduction and flavor of coffee beans from Chaga, Tanzania

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Coffee was first planted by Christians who introduced bourbon trees from Kenya, and coffee has been a major cash crop since the 1920s.

For the bourbon trees at the foot of Mount Kilimanjaro, some of them are over 100 years old.

Must be carefully cared for, weeded and fertilized. And old branches must be cut off so that new ones can grow to maintain the quality of coffee beans.

As the pass of Mount Kilimanjaro, the village of Chaga is located in a complex area: the tropical climate is adjacent to the cold climate of ice and snow, increasing the temperature difference between day and night. Therefore, a unique climate is formed.

And because it blocks the monsoon in the Indian Ocean, it forms a rainfall distribution area. There are two rainy seasons, the short rainy season occurs from September to December, and the long rainy season occurs from March to May. Coupled with the melting of icebergs, there is plenty of water.

The traditional cultivation of the Chaga tribe

The people of Chaga make it easier to pick and manage coffee trees. The residence is usually built in a single-courtyard house in the middle of a coffee and banana garden, connected with patches of orchards. The coffee beans are processed in their yard and sent to the central cleaning station for processing.

And small farmers will plant banana trees in their "samba" (small gardens or plots of farmland) to protect coffee trees from the scorching sun. Then make full use of each piece of land and plant vegetables under the coffee tree. Thus forming a unique coffee growing circle.

At the same time, the Chaga people adopted the intensive irrigation technology of terraced fields for ice and snow melting water, so that the terraced fields could be cultivated for a long time. Plus the fertile volcanic soil of Mount Kilimanjaro.

Gives the coffee here a strong texture and soft acidity. It exudes delicate aromas, with aromas of wine and fruit, giving people a lingering aftertaste.

Tanzania-Chaga

Producing area: Tanzania, Africa

Processing method: washing method

Alcohol: medium

Acidity: medium

Varieties: bourbon, Kent and Niassa

Flavor: floral aromas accompanied by orange peel and warm spice

Food pairing: orange, cinnamon

Altitude: 1300-1600 m

Caption: the coffee garden of the Chaga tribe is located on the revered Mount Kilimanjaro, where they plant coffee trees, contributing to the elegant and fragrant flavor of this coffee.