Introduction to Tanzanian coffee beans with strong glycolic degree of washed coffee

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Tanzania Coffee Tanzania Coffee

Source of coffee beans in Tanzania: in 1898, bourbon coffee was introduced to the Kilimanjaro region of Tanzania by Catholic priests. Then the Kent species was introduced in 1920. Therefore, up to now, the coffee in Tanzania is mainly bourbon and Kent.

Coffee varieties:

70% of Arabica is planted between 1000 and 2500 meters.

30% of Robusta is planted between 800 and 900 meters.

3 major planting areas:

North: harvest season 1 and 2: July-December

West: March and 4 harvest season: may-October

South: may and June harvest season: July-December

The total planting area is about 250000 hectares.

The taste of coffee:

Tanzania is a typical East African country, bordering Kenya and Uganda to the north, Malawi, Mozambique and Zambia to the south, and Rwanda and Burundi to the west. Many people like to compare Tanzanian coffee with his neighbor Kenya. Compared with Kenyan high-quality coffee beans, Tanzanian coffee has less bright acidity, softer beauty and more sweetness. The strong smell of red wine is also a characteristic of Tanzania.

Mount Mt Kilimanjaro, 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 Mt Kilimanjaro.

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 pair of flat-sided beans, 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.

The northern coffee is full of aroma, bright acidity, mellow taste, and thanks to the rich volcanic soil, it has the sweetness of mineral water.

Southern coffee is rich in floral aromas, smooth on the palate with elegant acidity.

Coffee growing areas in Africa-Tanzania Coffee is produced in the soil-rich East African Rift Valley and is an outstanding representative of high-quality coffee from this region. Its refreshing acidity and medium mellowness complement sweet citrus and floral aromas. This coffee tastes great whether it's a hot drink or iced coffee. With oranges or berries, it can show its bright flavor.

Tanzania Kilimajaro Peaberry

[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, nuclear jujube, spice, malt chocolate

This batch of Kilimanjaro pearl beans are washed with water, with a soft acidity like Kenyan coffee, a pleasingly low acidity, a round taste and a medium consistency. Although the texture of high-quality Tanzanian beans is similar to that of Kenyan coffee, the overall quality is similar to that of Kenyan coffee. In addition to the lingering finish, it also has both fruity and acidity, which is weaker than Kenya coffee and is a mild coffee.

Tanzanian coffee beans are Central / East African water-washed (wet-treated) coffee beans, characterized by bright acidity and wild flavor. Kenyan coffee is undoubtedly the best of this kind of coffee. Garden beans are usually singled out and sold at a higher price, but their performance in the cup is often unsatisfactory, making people feel that it is not worth it. Tanzania green beans, as a new type of coffee beans, sell very well in the United States, so many roasters have accepted this reality. Indeed, Tanzanian coffee has great potential, but it often misses the expression period of the best flavor because of the long transportation process. Because the coffee industry in Tanzania does not have the same infrastructure as Kenya, it is very possible that coffee beans have become old beans in containers on the way to the port. I can often brew the perfect flavor of this kind of coffee, but the aged beans have completely lost their flavor for a few years. So please keep in mind that if there is a newly arrived Tanzanian coffee on the supply list, it will make me very excited, because this batch of coffee must be very good. Mt in northern Tanzania. Good Tanzanian coffee is produced in the Kilimanjaro,Moshi and Mbeya areas, as well as in the Sogea area near the Ruvuma River and the Ruvuma basin in the south.

The famous coffee brands in Tanzania are Africafe, Tanica Cafe and Kilimanjaro. Tanzanian coffee beans have long been loved by Europeans and joined the ranks of famous products. Europeans give Tanzanian coffee the nickname "coffee gentleman". Africafe coffee, one of the top representatives of AA coffee beans in Tanzania, is bred by volcanic ash and made by nature. the coffee has a unique cocoa aroma and a strong degree of glycol.