Introduction to the characteristics of varieties in the producing area of Tanzania Coffee Flavor description treatment in Acid sense Convergence

Tanzanian coffee is mostly washed. After picking, coffee farmers will send the coffee fruit to the nearest processing plant for processing. The treatment step of the water washing method is to screen and remove the impurities in the coffee fruit, then remove the coffee pulp and exocarp, and send it into the fermentation tank to remove the pectin layer on the inner pericarp by fermentation. clean and then dry. Coffee in Tanzania is graded in the same way as in Kenya, both according to the size of coffee beans. When screening raw coffee beans through a sieve with fixed size holes, the larger the number of the sieve is, the larger the particles of raw coffee beans are. The flat beans classified by size are mainly AA+, AA, AB. In addition, PB (peaBerry), which is more produced in Kenya and Tanzania, also has a set of sieve size standards dedicated to grading the size of round beans.

Tanzania is also often compared with its nearest neighbor Kenya. It is said that the earliest Arabica coffee in Tanzania was introduced by Christians from Kenya and is similar to Kenya in flavor characteristics. With grapefruit aromas and soft and bright acidity. However, because the economic conditions of Tanzania are worse than those of Kenya, the production conditions are poor. Tanzania's quality control is not strict enough, destroying the quality of coffee in many processing links, which can not compete with Kenya, which is famous for its high quality. Although it is similar to the Kenyan flavor, Tanzania as a whole is smoother and softer and belongs to the balanced type. With moderately low acidity and sweetness, dark chocolate finish, moderate mellow thickness. Compared with Kenya, which has a prominent personality, Tanzania is less hierarchical and does not give a very prominent feature after drinking, which makes people less impressive. But on the contrary, its soft and round characteristics are also more pleasing, which is easy to be accepted by people who are new to coffee.

The picture above shows washed beans from Kilimanjaro, Tanzania, planted above 1800 meters above sea level. Cooked beans are moderately baked. Raw beans show yellowish green, beans particles are small and round, the particle size is more uniform. When the hand flashes, Tanzania's performance is slightly lower than that of Kenya, and it is prone to the smell of cucumbers and green beans. The acidity will be concentrated in the front, and after moderate acidity and sweetness, it will show chocolate and woody aromas. As for the cooking method of this bean, I recommend siphon. The siphon pot will enhance the sweetness and make the flavor more concentrated, and the increase of alcohol thickness will make up for the thinness of the flavor. On the whole, the performance of the siphon pot is better than that of hand flushing.