What are the characteristics of Tanzania, one of the top three coffee giants in Africa? Introduction to washed iron pickup trucks in Kilimanjaro production area

In Africa, the most well-known are the three coffee giants here, which refer to Ethiopia, Kenya and Tanzania. These three countries occupy an important position in African coffee production and each has its unique flavor. However, coffee from Ethiopia and Kenya is more well-known and common in the market. So what are the characteristics of Tanzania?

Tanzania, like Ethiopia and Kenya, is an East African country, and both have a climate and geographical environment that is very suitable for coffee growing, producing high-quality coffee. The quality of Tanzanian coffee has long been recognized by Europeans, and Tanzanian coffee has been given the title of "coffee gentleman."

When it comes to Tanzanian coffee, many people will think of the country's well-known Kilimanjaro coffee. Kilimanjaro Mountain is located in the northeastern part of the country. It is the highest volcanic mountain range on the African continent. It is covered with snow all year round. It is also Tanzania's largest coffee producing area.

As early as 1893, coffee planting began in the Kilimanjaro area. Local coffee is grown at an altitude of 1,050 - 2,500 meters. It is a high enough altitude and has fertile soil brought by volcanic ash and pure snow melt water resources., giving coffee trees a good growing environment.

At the foot of the southern foot of Kilimanjaro, Moshi, the capital city of the region, is Tanzania's largest coffee trading and processing center. During the harvest season, after picking, farmers will transport them to the processing station at the foot of the mountain for processing and export.

When Tanzania was still colonized, the coffee industry was dominated by manor planting. Later, after Tanzania's independence, in order to promote coffee planting, the land was divided into small resistance areas and distributed to small farmers for planting. Therefore, up to now, more than 90% of the production is produced by small farmers, and only 10% comes from larger farms. Small farmers will form cooperatives, among which the Kilimanjaro Cooperative Union (KNCU) has an important position in the local area, which is mainly responsible for controlling the quality of the coffee produced.

Currently, Arabica and Robusta coffee varieties are grown in Tanzania. Thanks to the high yield of Robusta varieties, Tanzania has become the third largest coffee producer in Africa, second only to Ethiopia and Uganda, with an annual output of nearly 90,000 tons.

The main Arabica varieties grown in Tanzania are Bourbon, Typica and Kent. At present, in Qianjie Coffee, there is a coffee produced in Kilimanjaro. It is made of iron pica and is washed with water. After brewing, it has a gentle acid and has the flavors of citrus, berry, honey and nut. The taste is soft and tea-like, and the overall balance is balanced.

Tanzania, Ethiopia and Kenya, are known as the top three coffee giants in Africa and are of high quality. However, compared with Kenyan and Ethiopian coffee, Tanzanian coffee has less bright acidity and a softer and docile taste, but has more sweetness and red wine. The texture.

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