How to choose coffee beans with high cost performance? African Tanzania Coffee cooked beans Kilimanjaro Pearl

With the deepening of people's contact with coffee, ordinary taste can no longer meet people's needs. As a result, more and more coffee lovers will buy their own beans and go home from the beginning of grinding, blending their favorite coffee flavor step by step. Coffee beans vary in size, new and old quality, how to choose their favorite and cost-effective coffee beans?

Methods / steps

Size and taste

There is a difference in taste between large coffee beans and small coffee beans. For the same kind of coffee, the bigger the bean, the higher the grade, the smaller the bean, the lower the grade, and the cheaper it is. Of course, there are differences in taste. The bigger the beans, the stronger the coffee. However, in addition to high-grade products, the classification of other coffee is not very strict, for example, the central grade beans can account for 60%. Then beans one level higher than this level and beans at a lower level will each account for 20% at the same time. Therefore, sometimes it is roasted according to the standard of the marked central grade, and the other 40% of the coffee cannot be roasted under the best conditions.

New and old and preservation time

Judging the new and old beans in coffee beans as well as the time to market can help to judge the freshness of coffee. The taste of new coffee beans and old coffee beans roasted in the same variety and the same degree will be significantly different, of course, the new beans are more fragrant, the reason is very simple, the freshness of coffee beans will directly affect the roasting and extraction of coffee. Although the moisture of the new bean will be greatly lost and the color will turn white after several years of preservation, the flavor will not be greatly affected, so it is more advantageous to choose the new bean when the specific production date of the coffee bean is unknown.

Country: Tanzania

Grade: PB

Producing area: Kilimanjaro volcanic area in the northern highland

Altitude: 1300-2000m

Treatment: washing

Variety: bourbon

Producer: collection of local small farmers

Flavor: apricot fruit, jujube, spices, malt chocolate

Mount MtKilimanjaro, the highest peak in Africa, stands in the northeast of Tanzania, known as Trusteeship after World War I. it was once under British colonial rule and became independent in 1964. Bourbon strain coffee was first introduced and planted in 1893, raw beans were mainly treated with water washing, and high-quality high-altitude Tanzanian coffee was of good quality, just like Kenya has active and bright acid performance.

The coffee producing areas of Tanzania are Moshi, Mbeya and other producing areas around the foothills of Kilimanjaro in the north, and the Songea-Ruvuma area where the Ruvuma river flows to the south. The style is slightly different due to the different growth topography. The coffee produced in the Ruvuma region of southwestern Tanzania has wine and fruit aromas, which is different from that in the north near Mount MtKilimanjaro.

Mount Kilimanjaro is in the northeast of Tanzania, the largest coffee producing area in Tanzania, which accounts for 75%. In general, coffee beans in Tanzania have extraordinary quality. The important producing areas are in the mountains near Kenya in the north. Coffee farmers grow coffee 85% of the total, while local coffee farmers grow coffee at an altitude of 1300-2000m. Its coffee flavor is different from that of neighboring Ethiopia and Kenya. It has two national characteristics, thick body, good fruit and flower aroma, so it is worth a try. Coffee belongs to dicotyledonous plants. Generally speaking, there are two pairs of coffee seeds in a coffee cherry fruit, which is what we call coffee beans. Compared with pairofflat-sidedbeans, also known as caracol or caracolillo, it means little snail in Spanish. The production of round beans, botanically, is said to be due to uneven pollination (Arabica coffee is a self-pollinating plant, and if a coffee flower has only one ovary or only one ovary has successfully pollinated, it can only produce one seed). Or uneven nutrition during growth (usually more likely to occur in the coffee fruit growing at the end of the coffee tree), the nutrients are absorbed by only one of the cotyledons Only the cotyledons that get the nutrients and continue to grow grow into a single oval, oval-shaped coffee seed, hence the name of the round bean. Normally, the proportion of round beans produced by coffee plants is about 3 to 5%, which is relatively rare, and because the shape and size of coffee beans are different from those of normal coffee (flat) beans, round beans are often singled out and sold independently.