How about Tanzanian coffee? Is the coffee bitter in Tanzania? Tanzanian coffee flavor?

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East Africa is the producer of many fine coffee, including Kenya, Ethiopia, Rwanda and so on. Tanzania is another good coffee producer in East Africa.

Coffee is the largest crop in Tanzania. About 450000 people are engaged in coffee-related agriculture. Due to its proximity to Kenya, the flavor of Tanzanian coffee tends to be similar to that of Kenyan coffee, but because of inconvenient transportation and backward basic coffee equipment, coffee is often contaminated during transportation or damaged due to insufficient equipment in the treatment process, resulting in a bad impression of Tanzanian coffee. It is thought that the overall sour quality of Tanzanian coffee is less fresh and less strong, but in the past two years, the southern Ruvuma producing area near the Indian Ocean has convenient transportation conditions, coupled with the contract with European and American raw bean merchants to place the order before releasing the coffee to ensure the quality of the coffee.

Tanzania is a country with a rich coffee history and a vast coffee growing area. The main producing areas are Mount Kilimanjaro and Mount Meru. They are two volcanoes with very fertile soil. The coffee system and flavor are similar to those of Kenya. And coffee is the main cash crop in the country, 70% of which is Arabica beans, growing in northeastern Tanzania and 30% Robusta. Mainly in the northwest near Rwanda and Uganda, the Cagella Kagera producing area. Raw beans in Tanzania are mainly washed and graded in the same way as in Kenya, according to the size and flavor of beans. The order of particle size is AA, AB and PB,AA 17 and 18 mesh, AB 15 and 16 mesh, PB is PEABERRIES. The flavor grade of TOP, PLUS, FAQ,FAQ-- "Fair to Average Quality" will have some slight defective beans, but it will not affect the flavor.

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.

The main tree species of coffee in Tanzania is Arabica, and coffee beans are treated by natural washing. The coffee grade is the same as Kenya and the AAA grade is the best. Coffee sales collect boutique auction and direct sales of two kinds of pipes, coffee raw beans show emerald green, coffee particles with uniform size and high uniformity have a better semicircle shape than Kenya AA grade.

Tanzanian coffee flavor

Shallow baking end (City): after grinding beans, there is obvious aroma of peanut and almond nuts, fruit aroma of apple grape when brewing, sweet taste balanced, stable and uncomplicated, the sour quality of Hawthorn plums is not irritating, not strong, sour and sweet is quickly produced between the cheeks, the tea feeling of elegant scented tea is lasting and comfortable, which is very suitable for friends who have just come into contact with sour coffee. Not particularly sour, sweet and sour style is easy to attract people.

Re-baking (Full City): strong cheese bread aroma after grinding, dark chocolate caramel aroma after coffee brewing, sweet taste of malt toffee and caramel, no bitterness and sweetness, round and mild taste, after a short period of fermentation, the aroma of fruit tea is suddenly transformed into the aroma of almond nuts.

Qianjie recommends Tanzania coffee hand flushing parameters:

V60According to 1Plus 15 ℃ to 90 minutes / time two minutes

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