A brief introduction to the flavor and aroma characteristics of Tanzania Kilimanjaro coffee with excellent taste

There are 26 districts (Region) and 169counties (District) in Tanzania, among which coffee is one of the main cash crops in mainland 21 and Zanzibar 5, ranking fourth in Tanzania after cotton, tobacco and cashew nuts, mainly sold to Italy, Japan and the United States. Coffee exports play an important role in Tanzania's national economy. Tanzania's main coffee-producing area, located at the foot of Mount Kilimanjaro, is rich in volcanic soil. Some coffee trees are more than 100 years old. Coffee was first introduced and planted by Christians from Kenya. Coffee trees must be carefully cared for, weeded, fertilized, and old branches must be cut off so that new branches can grow to maintain the quality of coffee beans. The processing plant is located in a nearby town at the foot of the mountain, making it easy to handle coffee beans nearby. Many of the farm owners' families have lived here for generations of immigrants, including Indians, Scandinavians, British, and, of course, locals, but most of them are small farms. however, the managers of farms and processing farms are mostly local people. Labor in Tanzania is cheap, so much of the work of pruning and maintaining coffee plantations in Tanzania depends on manual processing rather than machines. During the coffee growing season, the job of coffee workers is to manually check to remove the leaves of some sick or growing insects. Coffee processing in Tanzania is highly dependent on labor, but it also brings jobs to locals and increases household income. Workers earn their wages by harvesting the amount of coffee fruit, and small farm women use their hand-made sacks to bring coffee fruit to the farm to calculate the money.

The coffee beans produced here are all exported from Kilimanjaro, but apart from Mount Kilimanjaro, there are several major coffee-producing areas throughout Tanzania, there are more small farms in other areas, and most small farms also have a planting area of several hundred mu. Some have their own washing equipment and drying farms, but graded treatment still has to go through large-scale treatment plants. Tanzania has considerable historical experience in growing coffee, and even small farms can handle good quality coffee beans.

Drinking Tanzanian coffee, especially the small round bean peaberry, is always impressive. Coffee is like the simple, frank and enthusiastic national character of Tanzania. 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. You can see that different ethnic groups produce different coffee flavors, while the same land breeds coffee trees and people at the same time.

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, let the raw coffee beans pass through the sieve with fixed size holes. The larger the number of the sieve is, the larger the particles of the raw coffee beans are. The flat beans classified by size are mainly AA+, AA and AB. In addition, PB (peaBerry), which is widely produced in Kenya and Tanzania, also has a set of sieve size standards for grading roasting round beans: roasting raw coffee beans can release the special aroma of coffee. Each coffee bean contains its fragrance, sour taste, sweetness and bitterness. How to release it incisively and vividly depends on the fire of its baking, from the insipid raw bean to the mellow aftertaste in the cup. Roasting-- is a very important step in every coffee bean's long journey to outline character and nurture fragrance.

Coffee beans are about 10 or 20 minutes long (inversely proportional to the temperature) and the temperature is as high as more than 200 degrees Celsius. In the process of dialogue with the hot dish, coffee beans undergo many chemical changes, giving off a first explosion, a second explosion, a sound like popcorn, and loss of moisture. From raw beans, light and medium roasting to deep roasting, moisture is released again and again, the weight is reduced, but the volume expands and bulges, the color of coffee beans deepens, the fragrant oil is gradually released, and the texture becomes crisp. In raw beans, there is a lot of chloric acid, which disappears with the baking process, releasing familiar and pleasant fruit acids such as acetic acid, citric acid and malic acid found in wine. Baking is just right to present these beautiful sour flavors.

Light baking-when the beans make the first light sound, the volume expands at the same time, and the color changes to a delicious cinnamon color. Acidity dominates the flavor of shallow roasted beans, texture and taste have not been brought into full play, generally used as canned coffee.

Medium roasted-coffee beans show an elegant brown color. This method of baking is also called city roast. Medium roasting can not only preserve the original flavor of coffee beans, but also moderately release aroma, so the blue mountains of Jamaica, Colombia, Brazil and other individual coffee, more choose this roasting method. At 20 minutes, the oil began to surface, and the beans were burned to a bright dark brown, called full-city roast. At this time, the sour, sweet and bitter taste of coffee reached the perfect balance, and the character of coffee beans was clearly depicted.

Tanzania is rich in mineral resources. By 2014, the major minerals identified include gold, diamond, iron, nickel, phosphate, coal and various gemstones, ranking fifth in Africa in total. Tanzania also has huge natural gas reserves. According to official data released by Tanzania, Tanzania has proven natural gas reserves of 44 trillion cubic feet, and the total reserves are expected to reach at least 200 trillion cubic feet. [8]

Found in many parts of the mainland, Lake Victoria is comparable in geology and scale to the major gold producing areas of Australia, Canada, South Africa and Zimbabwe, with proven reserves of 18 million ounces and estimated reserves of up to 30 million ounces. [8]

As of 2014, about 20 per cent of the 300 kimberlite known to contain diamonds, with proven diamond mineral reserves of 2.5 million tons. In addition, diamond deposits are also found in 600 geologically similar kimberlite and shock zones at the edges of the East African Rift Valley, Lake Rukwa and Cyrus basins.

Ruby, emerald, grandmother green, Tanzania blue, garnet and tourmaline have been found.

The proven reserves of iron ore are 85 million tons, and the estimated reserves are more than 300 million tons.

The proved reserves of phosphate are 10 million tons. The estimated reserves of kaolin are 2 billion tons. The estimated reserves of black sand are 47.25 million tons.

Natural gas has proven reserves of 44 trillion cubic feet, 78 per cent of which are located in the deep sea of the Indian Ocean. [8]

(the deadline for the above statistics is 2014)

Huge helium fields have been discovered in the East African Rift Valley in Tanzania, with estimated reserves of up to 54 billion cubic feet. [9]