Kigoma Kigoma District, Tanzania | Kanuovu Karov Cooperative washes the winds of Kent and Bourbon

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Kigoma District, Tanzania | Kanuovu Karov Cooperative washes the flavor of Kent and bourbon?

Tanzania is located in East Africa and connects with seven countries. Gombe National Park, the most famous chimpanzee (Dr. Jane Goodall), is where many animals live and move. Coffee is called Kahawa kahawa in Tanzania, although it is 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 R é union French Reunion Island and cultivated 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. The main producing areas are: Mara, Kilimazaro, Rovuma, Mbeya, Kighoma, Arusha, Manyala, Bukoba and Kagera. Direct Coffee introduced the best black crystal manor cloud in August last year, the most special is that coffee bean bags are rough fiber bags made of tequila leaves, and the jute bags commonly used in Africa are banned by the local government to protect the sisal industry in Tanzania.

Kigoma Kighoma, located in the western volcanic region, is the main producer of good coffee, and many foreign buyers travel to various cooperatives and processing farms to discover the admirable Tanzanian coffee. This year, Direct Coffee accepted the suggestion of American bean merchants to introduce Kigoma Kanuovu Kigomakarov Cooperative produced by Jane Goode Conservation Organization. In the past, these small coffee farms mainly concentrated on the production of general bulk coffee, and the local auction price was so low that it could not become a living income for farmers. Finally, they had to destroy the natural ecology and increase production. With the assistance of Jane Goodall Conservation Organization, organic cultivation began four years ago. And control production reforestation, coffee has gradually become the main source of income in this small village, and has changed from bulk coffee to the first place of high-grade coffee, it can be seen that the practice of organic cultivation is a good thing.

Farm Farm: Kanuovu Cooperative Karov Cooperative

Owner Farm owner: Various small producers different kinds of small Farmers

Region producing area: Kigoma Kighoma

Country countries: Tanzania Tanzania

Altitude altitude: 1150 MULI 1700m

Rainfall annual rainfall: 910mm mm

Shade Trees shade tree species: native trees

Certification certification: Goodall Institute Jane Goodall Conservation Association

Variety varieties: Kent Kent, Bourbon bourbon

Processing System treatment: Washed Process, African raised beds Water treatment African (Solar) elevated bed drying

Flowering period flowering period: September-October September to October

Harvest period harvest time: March-July March to July

Appearance appearance: 17 mesh

Top Jury Descriptions comment: the baking degree (Cinnamon) measured by the cup at the beginning of 60 seconds of explosion.

Aroma aroma / flavor flavor: cinnamon, rice, plum, oolong tea, lavender, rose, sugar cane

Acid quality: kumquat acid, grapefruit acid, red wine acid, sharp tax acid

The complexity of complex is similar to that of other: high complexity, good roundness, sufficient sweetness of bread and wheat, and the aroma of malt biscuits.

Overall comment: a good Tanzania is not necessarily a biscuit fragrance with pure powder, but a sharp acid on a par with Kenya, which leads to a better fruit flavor unique to East Africa.

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.