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
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A brief introduction to the quality of Kilimanjaro Coffee, one of the top representatives of AA coffee beans in Tanzania
Kilimanjaro Coffee (Kilikmanjaro Coffee) is produced in Mount Mount Kilimanjaro, the highest mountain in Africa in northeastern Tanzania. Its coffee is of good quality, rich aroma and outstanding sour taste, so it is suitable for the preparation of comprehensive coffee. Kilimanjaro coffee is an important lifeline of the Tanzanian economy. About 17% of the foreign exchange is created by coffee and is mainly produced.
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Global coffee growing introduction-Tanzania coffee characteristics and cultivation situation
In the past, Tanzania's coffee industry has been dominated by plantation cultivation, but now more than 85% is cultivated by smallholders. Many small farmers form cooperative organizations, the most important of which is the Kilimanjaro Cooperative Union (KNCU). Tanzanian coffee is sold at auction by the Tanzania Coffee Marketing Council (Tanzanian C
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