Tanzania Coffee Bean treatment method for planting Historical Coffee varieties

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The sweet citrus fruit aroma and flavor of Tanzanian coffee make you feel the flavor of orange and grapefruit. In fact, Tanzanian coffee is very similar to Kenyan coffee, both coffee emit African acidity and citrus aroma. On the other hand, Tanzanian coffee has a unique aroma of raisins, which gives an extraordinarily complex and multi-layered flavor. Taste Tanzanian coffee with Kenyan coffee to feel the natural taste of coffee.

The uniqueness of Tanzanian coffee is a combination of three different plantations in northern Tanzania. One of the plantations is located in the Kilimanjaro Mountains, the highest peak in Africa and the largest independent foothills on earth. This coffee grows between 1150 and 1500 meters above sea level.

Coffee growing areas: Africa / Arabia

Type of coffee: medium mellow

Treatment method: washing method

Coffee description: soft and with bright acidity, medium concentration, with multiple flavors, with aromas of raisins, spices and fresh flavors of sweet citrus fruit.

Taste match: citrus, sour fruit (grapefruit, lemon), raisin

Similar Coffee: Kenyan Coffee and Ethiopian Stammer? Coffee

Gourmet coffee has soft acidity and attractive aroma, which is absolutely worth enjoying. Coffee exports from Tanzania (Tanzania) play an important role in the whole national economy. Bean-shaped berry coffee is very productive and is said to be more fragrant than ordinary coffee. Generally speaking, the coffee beans in Tanzania have an extraordinary quality. For example, the fine Tanzanian AA coffee (Chagga AA), produced in the Moshi district near Mount Kilimanjaro, is famous for its full-grained and fragrant quality.

Due to political instability and rampant diseases and insect pests, the coffee industry in Tanzania has been damaged, resulting in a decline in the overall level of coffee and instability in quality, which in turn lead to lower prices, which is usually the result of a further decline in the coffee industry. What's more, it is estimated that more than 12% of the Arabica coffee grown in northern Tanzania from 1969 to 1985 was smuggled into Kenya. Recently, however, the country's coffee industry has shown signs of improving. Although the process of improvement is slow, it is still encouraging because, after all, the quality of coffee in Tanzania is excellent.

In the past, the coffee industry in Tanzania has been dominated by manor cultivation, but now more than 85% are grown by small farmers. Many small farmers are combined into cooperative organizations, the most important of which is the Kilimanjaro Cooperative Alliance (Kilimanjaro Cooperative Union, referred to as KNCU). Tanzanian coffee is sold by the Tanzanian Coffee Management Council (Tanzanian Coffee Marketing Board, TCMB) to private exporters by auction. In the 1980s, most coffee sales in Tanzania changed from auctions to being sold directly to the Coffee Management Committee of Tanzania, and the coffee industry is being reformed to allow individuals or groups to buy coffee in the future. at that time, coffee will have to be graded in different ways in order to attract buyers from Germany, Finland, Belgium and Japan.

Tanzania Coffee Tanzania Coffee

Source of Tanzanian beans: in 1898, bourbon coffee was introduced to the Kilimanjaro region of Tanzania by Catholic priests. Then the Kent species was introduced in 1920. Therefore, up to now, the coffee in Tanzania is mainly bourbon and Kent.

Coffee varieties:

70% of Arabica is planted between 1000 and 2500 meters.

30% of Robusta is planted between 800 and 900 meters.

3 major planting areas:

North: harvest season 1 and 2: July-December

West: March and 4 harvest season: may-October

South: may and June harvest season: July-December

The total planting area is about 250000 hectares.

Coffee workshop dictionary Tanzania | boutique coffee beans

The northern coffee is full of aroma, bright acidity, mellow taste, and thanks to the rich volcanic soil, it has the sweetness of mineral water.

Southern coffee is rich in floral aromas, smooth on the palate with elegant acidity.

Coffee growing areas in Africa-Tanzania Coffee is produced in the soil-rich East African Rift Valley and is an outstanding representative of high-quality coffee from this region. Its refreshing acidity and medium mellowness complement sweet citrus and floral aromas. This coffee tastes great whether it's a hot drink or iced coffee. With oranges or berries, it can show its bright flavor.

Tanzania Kilimajaro Peaberry

[country]: Tanzania

[grade]: PB

[producing area]: Kilimanjaro volcanic area in the northern highland

[altitude]: 1300-2000m

[treatment]: washing

[variety]: bourbon

[producer]: collection of local small farmers

[flavor]: apricot fruit, nuclear jujube, spice, malt chocolate

This batch of Kilimanjaro pearl beans, treated with water, has a soft acidity like Kenyan coffee, a pleasingly low acidity, a round taste and a medium consistency. Although the texture of high-quality Tanzanian beans is similar to that of Kenyan coffee, it is of the same quality as Kenyan coffee as a whole. In addition to the lingering finish, it also has both fruity and acidity, which is weaker than Kenyan coffee and is a milder coffee.

The taste of coffee:

Tanzania is a typical East African country, bordering Kenya and Uganda to the north, Malawi, Mozambique and Zambia to the south, and Rwanda and Burundi to the west. Many people like to compare Tanzanian coffee with his neighbor Kenya. Compared with Kenyan high-quality coffee beans, Tanzanian coffee has less bright acidity, softer beauty and more sweetness. The strong smell of red wine is also a characteristic of Tanzania.

Mount Mt Kilimanjaro, Africa's highest peak, stands in northeastern Tanzania, known as Trusteeship after World War I. it was once under British colonial rule and became independent in 1964. Bourbon strain coffee was first introduced and planted in 1893, raw beans were mainly treated with water washing, and high-quality high-altitude Tanzanian coffee was of good quality, just like Kenya has active and bright acid performance.

Coffee workshop dictionary Tanzania | boutique coffee beans

The coffee producing areas in Tanzania are Moshi, Mbeya and other producing areas around the foothills of Kilimanjaro in the north, and the Songea-Ruvuma area where the Ruvuma river flows to the south. The style is slightly different due to the different growth topography. The coffee produced in the Ruvuma region of southwestern Tanzania has wine and fruit aromas, which is different from the coffee near Mount Mt Kilimanjaro in the north.

Coffee workshop dictionary Tanzania | boutique coffee beans

Kilimanjaro is located in northeastern Tanzania and is the largest coffee producing area in Tanzania, which accounts for 75%. In general, Tanzanian coffee beans have extraordinary quality. The important producing areas are in the mountains near Kenya in the north. Coffee farmers grow 85% of the coffee, while local coffee farmers grow coffee at an altitude of 1300-2000m. Its coffee flavor is different from that of neighboring Ethiopia and Kenya. It has the characteristics of two countries, and its thick body has both fruit and flower aroma, so it is worth a try. Coffee belongs to dicotyledonous plants. Generally speaking, there are two pairs of coffee seeds in a coffee cherry fruit, which is what we call coffee beans.

Coffee workshop dictionary Tanzania | boutique coffee beans

Compared with pair of flat-sided beans, also known as caracol or caracolillo, it means little snail in Spanish. The production of round beans, botanically, is said to be due to uneven pollination (Arabica coffee is a self-pollinating plant, and if a coffee flower has only one ovary or only one ovary has successfully pollinated, it can only produce one seed). Or uneven nutrition during growth (usually more likely to occur in the coffee fruit growing at the end of the coffee tree), the nutrients are absorbed by only one of the cotyledons Only the cotyledons that get the nutrients and continue to grow grow into a single oval, oval-shaped coffee seed, hence the name of the round bean. Normally, the proportion of round beans produced by coffee plants is about 3 to 5%, which is relatively rare, and because the shape and size of coffee beans are different from those of normal coffee (flat) beans, round beans are often singled out and sold independently.