Characteristics of Tanzania Fine Coffee-A brief introduction to Tanzania Fine Coffee

All varieties of Tanzanian coffee beans perform well in terms of flavor and sales. The new varieties of coffee received high scores in all categories. The lowest total scores in each category were 7. Many branches-for new planting, 1. High yield and 6. Fast growth. The local varieties scored medium in all the evaluations, demonstrating that the new varieties differed greatly from the old varieties in these respects.

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

The following is a brief description of the variety characteristics of each Tanzanian coffee bean:

SC3

Keep the most original planting methods

Resistance to CBD and CLR

marketable (beans are evenly sized, heavy, good-looking, attractive)

Fruity

Stable yield every season

Bright green, oily leaves.

Delicious flavor

fast growth

Many shoots that can be used as seedlings

abundant

The length from branch to branch on the main trunk is about 3 inches

The nodes are about 3 inches long.

SC11

Keep the most original planting methods

Branched nodes are 3 inches long

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

A very rich crop.

Many shoots that can be used as seedlings

marketable (beans are large, heavy, good-looking, attractive)

Delicious flavor

fast growth

Bright green, oily leaves.

SC14

Keep the most original planting methods

medium and high yield

Resistance to CBD and CLR

The length from branch to branch on the main trunk is about 3 inches

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

marketable (beans are large, heavy, good-looking, attractive)

Fruity

Stable yield every season

Delicious flavor

Lots of shoots.

Bright green, oily leaves.

KP423

medium yield

Susceptible to CBD and CLR

Few tertiary and secondary shoots-yield varies and is unstable in different seasons

Easy to accept by consumers, but sometimes need to pick out a lot of bad fruit from the fruit

... intact, oily leaves.

Medium number of branches

A small number of sprouts that can be used as seedlings

If the pesticide is sprayed properly, it can effectively prevent CBD and has rich and attractive fruits.

Delicious flavor

The length from branch to branch on the main trunk is about 4 inches

The length of a room is 2 inches.

SC9

sufficient yield

Bright green, oily leaves.

Many shoots that can be used as seedlings

The length from branch to branch on the main trunk is about 6 inches

The length of a room is 2 inches.

Resistance to CBD and CLR

Delicious flavor

marketable (bean-shaped, good-looking, attractive)

Stable yield every season

The table below shows how much farmers like coffee varieties

Tanzania Coffee Bean Type Grading

Mbinga region (suboptimal)

1.SC3 1

2.SC11 2

3.SC14 3

4. KP 423 'Local' 4

5.SC 9 N/A

The table below compares the characteristics of various Tanzanian coffee bean varieties.

Standard coffee varieties Total grade

SC3 SC11 SC14 KP423 'Local'

1. High yield 5 4 4 3

2. Sold 5 5 4 19 2

3. Pest resistance 5 5 3 18 3

4. Flavor 5 5 5 20 1

5. Stable output 5 5 4 3 17 4

6. Fast growth 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; 3-Moderate; 4-Good; 5-Excellent