A brief introduction to the measurement of baking degree of coffee beans and appearance evaluation cups in Tanzania

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Tanzanian coffee has long been favored by Europeans and ranks among the famous brands. One of the most representative is Kilimanjaro coffee. Everyone asks, what's so special about coffee? But Kilimanjaro coffee has its own uniqueness. Kilimanjaro is a volcano, and Tanzania's main coffee region is at the foot of Mount Kilimanjaro.

Coffee beans bred from volcanic ash have a strong natural flavor, coffee beans with a unique cocoa fruit fragrance, a strong degree of glycol, excellent flavor. Kilimanjaro coffee beans are one of the best examples of Tanzanian coffee beans because of their unique nature breeding method.

Basic information about Tanzanian coffee beans:

Name: Tanzania Wash AA Superior

Country of Origin: Tanzania (4th largest coffee exporter in Africa)

Production area: Mbinga

Mbinga is one of the five districts of Ruvuma province, bordered by Iringa province to the north, Songea Rural and Songea Urban districts to the east, Mozambique to the south and Lake Nyasa (also known as Lake Malawi) to the west, divided into 37 administrative districts. According to Tanzanian government statistics in 2002, Mbinga District has a population of 404799 and covers an area of 11396 square kilometers, which is 18% of Ruvuma Province. The average elevation of Mbinga is 1350 m - 1800 m, the soil is strongly weathered clay pan soil (red soil with high clay content and clay pan layer), and the precipitation reaches 1200mm in rainy season. This is one of the most fertile soil and water rich production areas in TZ, providing a unique environment for the growth of coffee.

Tanzania Coffee Bean Seed: Arabica

Level: AA

Treatment method: washing

Tanzania Coffee Bean Related Network Reviews:

Here are the results of the 2009 African coffee taste of harvest competition for Tanzanian beans: the first is the western region, the second is the northern Kilimagaro region, and the third and fourth are both southern regions.

Appearance evaluation

Number of items: above 19 items: 9%; above 18 items: 85%; below 18 items: 6%

Smell: Clean

Color: Green (dark green)

Residual bean rate: 7%

cup test evaluation

Flavor:

Bright and striking citric acid. Rich fruity texture with creamy finish. The palate is balanced and full.

As Sweet Maria's profile suggests, Tanzania AA has similar acidic and fruity flavors to Kenya AA. It's sweet. But Tanzania has a weaker sense of hierarchy than Kenya. And it's a little thin.

Recommended baking degree:

TZ can preserve its acidity well in deep baking (second explosion stage) without losing ingredients, so it can be used in esp formula to adjust the overall acidity of the front and back. It also makes the taste smoother.

The recommended baking degree for a single item is between the end of one explosion and the beginning of two explosions. The dehydration phase can be moderately elongated to reduce its irritating acidity.

Esp recommends a baking degree between two burst initiation and two burst density.