Introduction to the characteristics of coffee beans in AA-Songea producing area of Tanzania _ how to bake coffee beans in Tanzania

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Tanzania is located in eastern Africa, south of the equator, and Mount Kilimanjaro, Africa's highest peak, is located in this country. Most of the country's high-quality coffee comes from around Mount Kilimanjaro in the north and has a flavor similar to Kenyan coffee. However, the coffee beans I would like to recommend come from the southern producing area of the country-Songea!

The following is an official introduction!

Product name: AA, Tanzania

Varieties: bourbon, Kent

Altitude: 1100ml / 1200m

Producing area: southern Songea

Moisture content: 11.8%

Treatment: washing

Flavor introduction: fruit acid, flower aroma, body above average, caramel rhyme obvious, chocolate rhyme, sweetness obvious.

This Tanzanian coffee comes from near the songea,rucuma River and ruvuma basin in the southern part of the country.

The coffee from the north and south of Tanzania has its own advantages: the north is sour, the flavor is prominent, the flavor is more inclined to Kenya, and it has a floral flavor similar to that of Sidamo; in the south, the sour taste and aroma are obvious but not heavy, what is important is the softness of cleanliness and acidity, the strong caramel rhyme, the elegant and refined fragrance of flowers, and its flavor can be said to be unique!

The Tanzanian AA from southern Songea in my hand is very likeable from the raw beans alone, with a neat appearance, the same size (small as a whole, mostly bourbon species), a grayish green color, and a defect rate of only 1.5%-my selection criteria are very strict!

I baked it to the end of the explosion, and the next day I couldn't wait to make a cup with V60 (it's supposed to be a cup test, but hand flushing can better reflect its flavor and, of course, magnify its flaws). The result is that I am very confused.

Why would you say that? Because I once tasted a Tanzanian coffee from the northern mountains of Mount Kilimanjaro. At that time, it had a very strong floral smell, but now this Songea tends to be light and not as strong as the one in the northern mountains. But to my delight, I did not expect the sweetness of this coffee to be so prominent. When it smelled dry, it had a strong nutty and cocoa flavor. After brewing, the caramel rhyme lingered in the mouth for a long time, and the acidity was bright and soft, sweet in sour, and elegant in the nose.

After it is cooled, the sour taste becomes more prominent, but the sour taste is far less strong than that of Kenya, between Yegashifi and Kenya, obviously and soft. to put it simply, it is "not exciting and easy to accept"!

And these are the beans at the end of the explosion, what if they are baked until or even after the end of the explosion? The sour taste will be domesticated and softer, and the caramel rhyme and chocolate rhyme will definitely dominate.

Of course, this is not to say that this Tanzanian coffee bean is not defective, the only thing to pay attention to when brewing is that when it is lightly roasted, if it is boiled with too high temperature water, it is easy to produce earthy smell. This is due to the mixed smell caused by inconvenient transportation in Tanzania, as long as you control the water temperature of shallow baked beans!

I drank Yegashefi Arica G1 washing a few days ago, and these two days I tasted Tanzania's Songea ·AA ·water wash, and found that their flavors are completely different, but each has its own advantages. To judge whether it is good or bad, I think this Tanzanian coffee AA is as good as Yega Xuefei G1 washed beans.

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