Tanzania Mbeya region| Sangura Sangura Processing Plant Washed Red Bourbon Flavor and Brewing

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Tanzania Mbeya production area | Sangura Sangula treatment plant washing red bourbon flavor and cooking reference?

Tanzanian coffee is characteristic of Central / East African water-washed beans with bright acidity and strong flavor. Although everyone knows that Kenya is still a good coffee, Tanzania is eager to catch up and has the same positive qualities as Kenya. This is the second year that Gardelli has purchased coffee from the Sangula Mubochi Coffee processing Plant (Sungura Mbozi CPU;Coffee Processing Unit), which is quite consistent and bright in quality and full of sweetness.

The Sangula washing plant Sungura washing station is located in the southern highlands of Mbeya in western Tanzania. Farmer Business Groups;FBG, like Masangula, Isende, Iyula and other similar organizations, are cooperative in nature, made up of small farmers, integrating resources, treatment plants and marketing. In places like Tanzania, each small farmer produces only a few bags of coffee, which is very small. As a result, members of the farming class FBG combine their micro-yields into a batch so that coffee can be sent to be processed by larger machines, rather than having to be processed manually because the quantity is too small. The Sangula washing plant is about 1620 meters above sea level, while the planting elevation of coffee trees can be as high as 1800 meters, mainly red bourbon (Red Bourbon).

The focus of the washing method is all on the beans themselves. Washed coffee allows you to taste the inside of the beans, not the outside. The washing method must allow the beans to absorb 100% of the sugar and nutrients naturally during the growth process, which means that the variety, soil, fruit maturity, fermentation, washing, and drying are very important.

Washed coffee reflects the science of growing perfect coffee beans, and it also proves that farmers are an essential element in the process of making good flavor. of course, we look at washed beans, and the country and its environment play a vital role in flavor performance.

In the washing treatment, the peel and pulp are removed mechanically, and the remaining pectin is still attached to the bean shell and should be removed before drying. In the process of treatment, the sugar in pectin is removed by natural fermentation or by another mechanical (de-pectin machine). After washing again, after all the pectin mucus on the shell beans has been removed, the shell beans can be placed in the sun field or on the elevated shed bed to dry.

Production area: Mbeya

Washing plant: Sangula treatment plant Sungura

Producer: local small farmers

Altitude: 1750 m

Bean seed: red bourbon Red Bourbon

Treatment: washing Washed

Flavor: lime peel, Earl Grey Tea, grape, crude sugar

Qianjie recommended cooking:

Filter cup: Hario V60

Water temperature: 90 degrees

Degree of grinding: small Fuji 3.5

Cooking methods: the ratio of water to powder is 1:15, 15g powder, the first injection of 25g water, 25 s steaming, the second injection to 120g water cut off, waiting for the powder bed water to half and then water injection, slow water injection until 225g water, extraction time about 2:00

Analysis: using three-stage brewing to clarify the flavor of the front, middle and back of the coffee. Because the V60 has many ribs and the drainage speed is fast, it can prolong the extraction time when the water is cut off.