Introduction to regional cup test of coffee bean varieties in Tanzania

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Overview of Tanzania beans

When Pangu opened, in 1898, bourbon coffee was introduced by Catholic priests to the Kilimanjaro region of Tanzania. Then the Kent species was introduced in 1920.

Coffee species and genera

Therefore, up to now, the coffee in Tanzania is mainly bourbon and Kent.

Tanzania coffee bean varieties

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

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

Three major growing areas of coffee beans in Tanzania

North: harvest season 1 and 2: July-December

West: March and 4th harvest season: may-October (3 for Luodou area)

South: may and June harvest season: July-December

The total planting area is about 250000 hectares.

Economic importance

Support 400000 families and contribute 15 per cent of foreign exchange each year

Performance test of coffee bean cup in Tanzania

1) the following are official descriptions.

Northern coffees tend to be pleasant in aroma, rich in acidity and body, sweet taste with balanced flavours due to mineral nutrients from volcanic soils.

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

Southern coffees are characteristically medium body and fine acidity with good fruity and floral aromatic taste.

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

2) SweetMarias's introduction of TZ (emphasis on flavor / quality)

Tanzanian coffee has the excellent pedigree of the Middle Eastern non-washed bean family, bright acidity, rich and irritating flavor. There is no doubt that Kenyan coffee takes the lead in this family, but Tanzania has many advantages that are very similar to those of Kenya.