Varieties of coffee beans in Tanzania

The species of coffee beans in Tanzania, the local coffee species:

In the past, the coffee varieties commonly used in Tanzania were Bourbon (N.39) and Kents (KP 423). However, due to their low insect resistance and disease resistance, the quality of the coffee produced could not meet the requirements of high-quality coffee, not to mention the world-famous UTZ and Fair trade certification. With the introduction of new techniques and varieties for the cultivation of coffee beans, farmers in the coffee producing areas of southern Tanzania prefer to use the improved varieties of Tanzanian coffee beans, SC3,SC11 and SC 14.

The following is a brief introduction to the species and characteristics of each Tanzanian coffee bean:

SC3

Retain the most primitive planting methods

Resistant to CBD and CLR

Suitable for sale (beans are uniform, thick, good-looking and attractive)

Rich in fruit

The output is stable every season.

Tender green, shiny leaves

The flavor is pleasant

Grow fast

Many buds that can be used as seedlings

Rich in output

The length of the branch from the main trunk to the other branch is about 3 inches.

The length of the stem node is about 3 inches.

SC11

Retain the most primitive planting methods

The length of branched stem nodes is 3 inches.

The length of the stem node is 1.5-2 inches.

A rich output

Many buds that can be used as seedlings

Suitable for sale (big beans, heavy beans, good appearance, attractive)

The flavor is pleasant

Grow fast

Tender green, shiny leaves

SC14

Retain the most primitive planting methods

Medium and high yield

Resistant to CBD and CLR

The length of the branch from the main trunk to the other branch is about 3 inches.

The length of the stem node from one flower to another is about 3-4 inches.

Suitable for sale (big beans, heavy beans, good appearance, attractive)

Rich in fruit

The output is stable every season.

The flavor is pleasant

A lot of buds

Tender green, shiny leaves

KP423

Medium yield

Easily influenced by CBD and CLR

Few tertiary and secondary branches-yields vary from season to season and are unstable

It is easy to be accepted by consumers, but sometimes it is necessary to pick out a large number of bad fruits.

Intact, glossy leaves

Medium number of branches

A small amount of buds that can be used as seedlings

If you spray agricultural yao properly and effectively control CBD, there will be more abundant and attractive fruits.

The flavor is pleasant

The length of the branch from the main trunk to another branch is about 4 inches.

The length of the room between Huasu and Huasu is 2 inches.

SC9

The output is sufficient

Tender green, shiny leaves

Many buds that can be used as seedlings

The length of the branch from the main trunk to the other branch is about 6 inches.

The length of the room between Huasu and Huasu is 2 inches.

Resistant to CBD and CLR

The flavor is pleasant

Suitable for sale (large bean shape, good appearance, attractive)

The output is stable every season.

The following table shows the ranking of farmers' preference for coffee varieties.

Species and grades of coffee beans in Tanzania

Mbinga producing area (not up to the best standard)

1.SC3 1

2.SC11 2

3.SC14 3

4.KP 423 'Local' 4

5.SC 9 N/A

The following table shows the comparison of the characteristics of various varieties of Tanzania coffee beans.

Total grade of standard coffee varieties

SC3 SC11 SC14 KP423' Local'

1. 5 4 4 3 with high yield

two。 Salable 5 5 5 4 19 2

3. Pest resistance 5 5 5 3 18 3

4. Flavor 5 5 5 20 1

5. Stable output 5 5 4 3 17 4

6. The growth rate is 4 4 5 3 16 5

7. Many branches-for new planting 5 5 4 3 17 4

Total 34 33 32 24

Level 1 2 3 4

Note: 1-poor; 2-medium-lower; 3-medium; 4-good; 5-excellent

All varieties of Tanzanian coffee beans perform well in terms of flavor and sales. The new breed of coffee gets high marks in all categories. The one with the lowest score was 7. 5%. Many branches-for new planting, 1. High yield and 6. 5%. It grows fast. The local variety draw got a medium score in each evaluation, which proved that there were great differences between the new variety and the old variety in these aspects.