Tanzanian coffee

Tanzanian coffee is a kind of Central / East African water-washed (wet-treated) coffee beans, which is characterized by bright acidity and wild flavor. Kenyan coffee is undoubtedly the best coffee of this kind. 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.

Map of Tanzania

Ruvuma area, Songea City

Kilimanjaro, Mt.

Coffee Manor:

Total =?

90% of small farmers

10% plantation

Harvest time:

October to February of the following year

Coffee practitioners:

270000 people

Grade,

Handling method:

AA (14%)

A (24%)

The lowest grade is HP, which is produced at low altitude and has many defective beans.

To plant in the shade:

Mixed planting: coffee and banana are mixed to grow in the shade of banana trees.

Organic certification:

Uncertified: small coffee plantations use coffee as a cash crop, cattle and sheep provide it with natural fertilizer, and the industry uses it as food.

Major coffee growing areas:

Moshi area: Mt. Periphery of Kilimanjaro area

Arusha: Meru

Oldeani.

Pare: highland between Lake Nyassa and Taganyika, Songea-Ruvuma (south to Lake Malawi)

Output ranking:

Africa No. 8

World No. 24

Type of planting:

Kents

Bourbon, Typica/Nyara, Blue Mountain

Introduction time:

In 1893 Jesuit missionaries introduced the Arabica bourbon species; Ken introduced planting in 1920.

Recent planting evaluation:

The coffee cups made in Songea are well-behaved, reflecting the common characteristics of "northern" coffee. However, the coffee produced by Kibo has lost this characteristic because of the loss of flavor during transportation. Songea tastes clear and unrestrained, although it is still slightly more relaxed and mild than Kenyan coffee. This season, Nkoanekoli and Ngorongoro have also joined the ranks of coffee cultivation, which represents the development of coffee cultivation in other regions. However, there is a place where the coffee is stale and tasteless, with no performance in the cup. We have tested some garden beans, and they all have obvious "transportation problems", that is, the flavor of coffee beans has been lost in the course of transportation. But the problem is that although Tanzania is aware of the problem and has paid extra for it, the quality of coffee beans has not improved. So what can we do to encourage people to make mistakes and try their best to prevent the quality defects of coffee beans caused by transportation, so that their flavor can be better reflected?