Flavor characteristics and story of Tanzania AA coffee beans how much is a cup of Tanzania aa coffee beans

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When it comes to African coffee, everyone's first reaction must be that both Ethiopian coffee and Kenyan coffee are good, but they don't mention Tanzanian coffee at all. What about Tanzanian coffee beans? According to Qianjie Coffee, we know that the coffee bean grading system in Tanzania is the same as in Kenya, and the highest grade coffee beans are aa, so Qianjie Coffee has also introduced Tanzanian aa coffee beans. Then this article Qianjie Coffee will popularize the flavor characteristics and stories of this Tanzanian aa coffee bean.

Front street coffee Tanzania Kilimanjaro aa coffee beans

Country: Tanzania

Producing area: Kilimanjaro volcano area in the northern highland

Altitude: 1300-2000m

Variety: bourbon

Grade: AA

Treatment: washing treatment

Flavor: citrus, berries, honey, tea.

From the above, this coffee bean comes from the Kilimanjaro volcano area. we all know that coffee is a crop, and its flavor and planting conditions in the producing area are inextricably linked, such as altitude, climate, soil and other geographical factors will change the flavor of coffee beans. in addition, coffee varieties and treatments will also affect the flavor of coffee beans. Next, Qianjie Coffee will use these three major factors to popularize how the flavor characteristics of this Tanzanian coffee bean are formed.

Planting conditions of coffee beans in Tanzania

Tanzania is close to Ethiopia and adjacent to Kenya, so some of the population of Tanzania has a long historical and cultural origin with coffee, but the commercial cultivation of coffee in Tanzania did not begin until the beginning of the 20th century. German colonists asked local farmers to grow Arabica coffee in the form of cash crops, to promote the plant in Tanzania, and to develop industry near Mount Kilimanjaro.

And according to Qianjie Coffee, although Tanzanian coffee beans are not as famous as Kenyan beans, its annual output is almost equal to that of Kenya, with an annual output of 50, 000 tons. The earliest Arabica seeds were introduced from French Reunion Island and planted in Bayamoyo and Mogoro. In 1893, beans planted on the slopes of Kilimanjaro became the most successful coffee beans. Other varieties were also introduced from neighboring Burundi in western Tanzania in the 1950s, and now account for 75% of the species in high-altitude areas, while local wild coffee continues to emerge.

What are the characteristics of Kilimanjaro coffee producing area?

Mount Kilimanjaro is the highest mountain on the African continent. Most of the coffee beans grown in this area are planted on slopes between 1300 and 2000m. The mountain is rich in volcanic soil and is very suitable for the growth of high-quality Arabica coffee beans. At the same time, Kilimanjaro is the largest coffee producing area in Tanzania, and Kilimanjaro coffee is also an important lifeline of the Tanzanian economy.

Tanzania coffee bean varieties

From the above, this Kilimanjaro coffee bean variety is bourbon, which is also the most widely cultivated coffee variety in Tanzania. According to Qianjie Coffee, bourbon beans were introduced to the Kilimanjaro region of Tanzania by Catholic priests in 1898. Then the Kent species was introduced in 1920. Therefore, up to now, coffee beans in Tanzania are mainly bourbon and Kent. What are the flavor characteristics of bourbon coffee beans?

Bourbon coffee beans:

Bourbon variety coffee beans are the same old varieties as iron pickup and variety coffee beans, which belong to Arabica coffee. Bourbon coffee was originally planted in Reunion, which was also known as le Bourbon Island before 1789, so the coffee variety was also named "bourbon".

Although Qianjie Coffee is the same old variety of coffee beans, Qianjie Coffee observed that the bourbon variety is different from the tin card variety in that its leaves are wider and its growth is denser, and its yield is 30% higher than that of Tippica coffee. the bean grain is round and short, the berries are sour, the cream and flavor are obvious, the sour flavor is strong, and the same problem is poor disease resistance.

Generally speaking, bourbon is a coffee tree that belongs to a branch of Arabica species, generally bearing red fruit, called red bourbon, in addition to yellow bourbon and pink bourbon.

Coffee bean treatment in Tanzania

According to Qianjie Coffee, washing is also the most commonly used method for coffee farmers in Tanzania. The most important feature of the washing method is that it can make the original flavor of coffee beans become more fresh and bright, and taste very clean.

The steps of washing treatment are as follows:

1. The impurities in coffee fruit were screened and removed.

2. Remove the pulp and exocarp of coffee.

3. Put it into the fermentation tank and ferment for 18-36 hours to remove the pectin layer on the inner pericarp.

4. clean it and then dry it.

Coffee grading in Tanzania

As mentioned above in Qianjie Coffee, coffee in Tanzania is graded in the same way as in Kenya, both according to the size of coffee beans. When screening, let the raw coffee beans pass through the screen with fixed-size holes. The larger the number of the screen, the larger the particles of the raw coffee beans.

AA grade: particle size (Screen Size) between 17mm and 18mesh (7.20mm screen)

AB grade: particle size (Screen Size) between 15mm and 16mesh (6.8mm~6.2mm screen)

PB: round raw beans, accounting for about 10% of all coffee beans

Class C: particle size (Screen Size) between 12 and 14 mesh (4.8mm~5.6mm screen)

For example, this Tanzanian coffee introduced by Qianjie Coffee is AA grade, which is the highest grade coffee bean in the country. What about its hand-brewing flavor? The following Qianjie Coffee will share the hand-brewing parameters and flavor of this coffee bean for you.

Qianjie Coffee Tanzania Kilimanjaro Coffee suggestion

The V60 conical filter cup is recommended in the front street. V60 cup mouth is relatively large, coupled with its unique spiral curve ribs, so that the air can be discharged more easily to improve the extraction quality. The taste may not be thick enough, but its high concentration with the sweet and sour and obvious aroma of Kilimanjaro is a major feature of it.

Water temperature: 90-91 degrees

Degree of grinding: fine sugar size / 20 sieve bowl sieve powder to 80%

Ratio of powder to water: 1:15

Amount of powder: 15g

Flushing and cooking technique: segmented extraction.

First of all, steam 30 grams of water for 30 seconds, the second small flow around the circle to 125 grams of water off, wait for the water to drop and then slowly water injection, the speed is uniform, the water level should not be too high, again water injection to 225 grams stop, extraction time 2 minutes 03 seconds (including steaming time).

Cooking flavor: aroma of berries, soft acidity of imported citrus, middle nuts, honey finish.

The above is the flavor characteristics and stories of Tanzania AA coffee beans sorted out by Qianjie Coffee. It is also hoped that this article will make coffee lovers know more about Tanzanian coffee so that they can choose coffee beans that suit their taste in the future.

How much is a cup of Kilimanjaro aa coffee beans in Tanzania? In terms of the previous street coffee prices, a cup of Tanzanian Kilimanjaro handmade coffee costs 30 per cup. I hope this price can give coffee lovers some reference.

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