Ruvuma Ruvuma producing area in Tanzania-the style of Luvita Luwaita Cooperative Cooperative

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Ruvuma Ruvuma producing area in Tanzania-the flavor of Lovita Luwaita Cooperative Cooperative?

East Africa is the producer of many fine coffee, including the well-known Kenya, Ethiopia and Rwanda. Tanzania is another country in East Africa that produces good coffee. Tanzania is located in East Africa connecting seven countries to the Indian Ocean with a coastline of 1500 kilometers. Agriculture is the most important economic source of the country. About 90% of the country's people are engaged in agriculture 85% of agricultural products export to earn foreign exchange. Coffee, corn and wheat spices are the main crops.

Coffee 1900 began to introduce most of the coffee is Arabica coffee beans are treated by natural washing, 75% of the output comes from the Geely Mazaro Mountains, coffee is the largest crop in Tanzania, about 450000 people are engaged in related agriculture, the style is similar to that of Kenyan coffee in neighboring countries, but due to inconvenient transportation and backward infrastructure. It is often contaminated in the course of transportation or damaged due to insufficient equipment in the treatment process, leaving a bad impression that the overall sour quality of Tanzanian coffee is less fresh and less strong. In recent years, due to the high prices of Kenyan coffee and Isopia coffee, good coffee beans in other East African countries have been valued.

Luwaita Cooperative, Tanzania is a coffee cooperative with a very small area and small production. The small grains of raw coffee beans have a dark green color of Kenyan beans, which is somewhat different from the traditional yellowish Tanzanian coffee. The style of Luvita cooperative is similar to that of Kenyan beans. Although it does not have a large and consistent bean shape, it is rare in Tanzanian coffee in terms of clear aroma and bright acidity. It is a micro-shaped excellent cooperative, mainly exported to the United Kingdom and Japan.

Shallow baking end (City): banana fruit aroma after grinding beans, black tea aroma when cooking, orange plum acidity is not irritating, not strong sour to sweet quickly produced between the cheeks, taste balanced and stable a little thin, the aftertaste is mint cool.

Medium baking ends 60 seconds (Full city-): this baking degree can slow down the acidity and enhance the aroma of East African beans, plus Tanzanian coffee beans can enhance the fatty acid taste of milk. The wet aroma after brewing is that the ripe tea aroma of Oriental Beauty Tea is very special, the taste is smooth and the end is pink and tender, the blueberry acid is weak, and the finish is sweet with black sugar.

Re-baking (Full city): after grinding, it has the aroma of nutty chocolate, after brewing, it has the sweetness of caramel, the taste is round, mild but not thick, and the finish has the sweetness of chocolate Qifeng cake.

Flavor: Ruvuma AA is a very stable coffee. Compared with it, the Lovita Cooperative not only maintains a balanced taste and nutty aroma, but also has bright, clean and refreshing blueberry acidity, giving another clear impression of Tanzania.

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 V60 has many ribs and the drainage speed is fast, it can prolong the extraction time when the water is cut off.

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 V60 has many ribs and the drainage speed is fast, it can prolong the extraction time when the water is cut off.