What are the coffee producing areas in Tanzania? Flavor characteristics and story introduction of coffee beans in Tanzania

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Africa is a famous coffee producer, Ethiopia and Kenya have been introduced many times, Qianjie today introduced an unknown boutique coffee producing country-Tanzania. The country lies south of the equator in eastern Africa and borders Kenya and Uganda, the famous coffee producers, to the north, both of which are high producers of fine coffee in the world. Coupled with the fact that the country's topography is dominated by mountain grasslands and tropical mountain climate, and the climate is cool and dry, it seems to be blessed by God that Tanzanian coffee is not ordinary, but an extraordinary boutique coffee road. If that's not enough to surprise the front street. Tanzanian coffee has very distinctive characteristics: full-grained coffee, pure flavor, soft acidity, rich and refreshing taste, long-lasting aftertaste in the throat, fragrance overflowing, the characteristics are really difficult to express in words. You can only feel this natural delicacy through tasting.

There are few kinds of coffee in Tanzania, but the demand for coffee produced in Tanzania is also relatively high in the world coffee market, because many people like the flavor characteristics of Tanzanian coffee. What are the flavor characteristics of Tanzanian coffee? How about coffee in southern Tanzania? Let's learn about it with Qianjie.

Tanzania is located in the central and eastern part of Africa, Tanzania boutique coffee is a typical representative of washed coffee, bright and delicious acidity is one of its major characteristics. Tanzania's neighbor Kenya is a well-known producer of boutique coffee. Tanzania has a lot in common with Kenyan coffee because its geological conditions are very similar to Kenya's. Tanzania coffee beans are mainly grown in the north and south of its territory. the excellent altitude and climatic conditions make the quality of these coffees very potential. coffee in the south also has the traditional flavor characteristics of Tanzanian coffee beans.

Washing treatment method

The coffee beans in southern Tanzania from Qianjie Coffee are washed. Washing treatment steps: after fruit harvest, select the high-quality ripe fruit, peel, naturally ferment for 12-24 hours, clean, soak in water for 24 hours, clean and dry in the sun.

Variety

In 1898, bourbon coffee was introduced to the Kilimanjaro region of Tanzania by Catholic priests. Then the Kent species was introduced in 1920, and so far there are kent and bourbon species in Tanzania. The beans of Qianjie Coffee in the south are grown in bourbon. Bourbon coffee fruit is short and round, with high density of pulp and seeds. Bourbon coffee usually has high sweetness and bright acidity. The yield of this coffee is 20-30% higher than that of iron pickup, but it is still regarded as a low-yield bean seed and is also vulnerable to rust leaf disease.

Grading system

The grading system of coffee beans in Tanzania is the same as in Kenya, according to the size of beans, there are AA, AB, PB and so on.

Producing area

Tanzania Tansania

Population: 44929000

Tansania produces a reasonable number of Robbot beans, concentrated in the northwest and around Lake Victoria. The rest of the area uses the nature of high altitude to grow coffee beans.

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.

KILIMANJARO

This area is the oldest growing Arabica bean in Tanzania and, of course, there is plenty of time to build international visibility and reputation. With a long tradition of coffee production, good infrastructure and equipment have been established, but many existing coffee trees are old and their yields are low, and coffee beans are increasingly facing competition in production.

Altitude: 1050-2500m

Harvest: July-December

Varieties: Kent, Bourbon, Typica, Typica/Nyara

RUVUMA

This area, named after the Ruvuma River River, is located at the southernmost tip of Tansania. Coffee growing areas surround the Mbingo area, which is generally believed to have the potential to produce high-quality coffee beans, even though there was a lack of economic access in the past.

Altitude: 1200-1800m

Harvest: June-12

Variety: Kent, Bourbon, Bourbon derivatives such as N5 and N39

[Qianjie Coffee Baking Curve]

In order to highlight the coffee flavor of the southern region, Qianjie coffee roasters use medium and shallow roasting. Enter the bean temperature: 170 °C, turn yellow point: 6 °15150.8 °C, 1 explosion: 10 °03182.7 °C, 1 °50 seconds, 194 °C lower pot.

[coffee cup test report on Qianjie]

Dry aroma: berries, fermentation

Wet fragrance: berries, flowers

Cup test: citrus, caramel, nuts, fermented aroma

Qianjie Coffee Southern Tanzania

Producing area: southern region

Variety: bourbon

Treatment: washing

Grade: AA

Altitude: 1200-2100 m

[Qianjie coffee brewing parameters]

Filter cup: V60 water temperature: 91 °C ratio of water to powder: 1:15 Grinding degree: BG#5J

[Qianjie coffee brewing technique]

30 grams of steam for 30 seconds, after the end of steaming, circle injection of water to 125 grams, and so on after the water level dropped by half, continue to circle injection of 225 grams, the total extraction time is 2 minutes.

[front Street Coffee Flavor description] Flower, berry, citrus, nut.

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