Introduction of Ruvuma producing areas in Tanzania | what is the flavor of AA in Tanzania?

For many people, Tanzanian coffee is peaberry. Compared with other countries, raw beans in Tanzania may account for a higher proportion of total export crops. On the other hand, Tanzania also produces some very fine lentil (ordinary shape beans) coffee. We think the crops from the Ruvuma region clearly prove this.

Ruvuma is a region in southwestern Tanzania. It is named after the Ruma River, which flows through the southern border of Mozambique. Administratively, it is divided into five districts-Tunduru, Mbinga, Namtumbo, Songea Urban and Songea Rural. For some time, Ruvuma has produced some high-quality coffee, but because of its remoteness, backward infrastructure and political instability, the coffee has not been able to enter the market reliably. That seems to have changed, benefiting both farmers and coffee consumers in the region. The volcanic soil is well drained, the temperature is moderate, the altitude is high (3900-5900 feet), the rainfall is abundant, and the dry season is predictable-the Ruvuma area is a bit like a coffee paradise.

The coffee itself is produced by small farmers near Lake Niassa. For real coffee lovers, it comes from the N5 and N39 bourbon varieties. Its processing is completely washed and dried. For the rest, this wine has the taste of black tea, and you will find its classic large cup shape, bright acidity, silky taste, and what some people call a juicy taste.

Acidity and brightness: medium brightness and brittleness

Balance and brightness: good sense of balance, lingering

Body and texture: medium to full, smooth texture.

Taste: black tea, peach, tangerine

Grade: AA (the most soy available)

Treatment: fully washed, hand-selected, sun-dried

Varieties: bourbon N5 and N39