Tanzania Kigoma Region | Kanuovu Cooperative Washed Kent & Bourbon Flavor Profile

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Tanzania Kigoma Region | Kanuovu Cooperative's Washed Kent and Bourbon Flavors?

Tanzania is located in East Africa and shares borders with seven countries. The most famous Gombe National Park, home to chimpanzees (Dr. Jane Goodall's research site), is a habitat and migration area for many animals. Coffee in Tanzania is called "kahawa" and although not as famous as Kenyan coffee beans, its annual production is nearly equal to Kenya's, reaching 50,000 tons. The earliest Arabica seeds were introduced from Réunion (a French overseas department) and planted in the Bayamoyo and Mogoro regions. In 1893, beans grown on the slopes of Mount Kilimanjaro became the most successful coffee beans, and other varieties were gradually introduced from neighboring Burundi in the 1950s and planted in western Tanzania. Currently, 75% is grown mainly in high-altitude areas, while wild local coffee continues to emerge. Major growing regions include: Mbeya, Kilimanjaro, Ruvuma, Mbinga, Kigoma, Arusha, Manyara, Bukoba, and Kagera. Zhida Coffee introduced the best Black Crystal Estate's "August Cloud" last year, with the special feature that coffee bean bags are made of rough fiber woven from agave leaves. To protect Tanzania's sisal industry, the local government prohibits the use of commonly used African jute bags.

Kigoma is located in the western volcanic region with poor soil, making it a major production area for fine coffee. Many international buyers travel between various cooperatives and processing stations, discovering admirable Tanzanian coffees. This year, Zhida Coffee accepted the recommendation of an American coffee merchant and introduced Kigoma Kanuovu Cooperative, produced by the Jane Goodall Conservation Organization. In the past, these small coffee farms mainly focused on producing bulk commodity coffee, which fetched very low prices at local auctions and could not provide sufficient income for farmers to make a living. Eventually, they had to destroy the natural ecosystem to increase production. Four years ago, with assistance from the Jane Goodall Conservation Organization, they began adopting organic farming methods, controlling yields, and reforesting. Coffee gradually became the main source of income for this small village, and it has transformed from bulk coffee to the top-tier specialty coffee, demonstrating that practicing organic cultivation is beneficial.

Farm Information

Farm: Kanuovu Cooperative

Owner: Various small producers

Region: Kigoma

Country: Tanzania

Altitude: 1,150-1,700 meters

Rainfall: 910mm annually

Shade Trees: Native trees

Certification: Goodall Institute

Variety: Kent, Bourbon

Processing System: Washed Process, African raised beds drying

Flowering Period: September - October

Harvest Period: March - July

Bean Size: 17 screen

Cupping Notes: Cupped at Cinnamon roast level (60 seconds into first crack)

Aroma/Flavor: Cinnamon, rice straw, plum, oolong tea, lavender, rose, sugarcane

Acidity: Kumquat acidity, pomelo acidity, red wine acidity, sharp acidity

Complexity and Other Characteristics: Good complexity, good roundness, sufficient bread and wheat sweetness, malty biscuit aftertaste

Overall Assessment: Good Tanzanian coffee is not necessarily purely powdery biscuit-like, but rather has a sharp acidity comparable to Kenyan coffee, which can bring out better East African特有的 fruit flavors.

Brewing Recommendations

FrontStreet Coffee's Recommended Brewing:

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Royal grind setting 3.5

Brewing Method: 1:15 coffee-to-water ratio, 15g coffee grounds. First pour: 25g water, bloom for 25 seconds. Second pour: continue to 120g, then pause. Wait until the water level drops to halfway, then continue pouring slowly to 225g total. Extraction time: approximately 2:00.

Analysis: Using a three-stage brewing method to clearly distinguish the front, middle, and back-end flavors of the coffee. Because the V60 has many ribs and drains quickly, pausing during pouring can extend the extraction time.

FrontStreet Coffee's Recommended Brewing:

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Royal grind setting 3.5

Brewing Method: 1:15 coffee-to-water ratio, 15g coffee grounds. First pour: 25g water, bloom for 25 seconds. Second pour: continue to 120g, then pause. Wait until the water level drops to halfway, then continue pouring slowly to 225g total. Extraction time: approximately 2:00.

Analysis: Using a three-stage brewing method to clearly distinguish the front, middle, and back-end flavors of the coffee. Because the V60 has many ribs and drains quickly, pausing during pouring can extend the extraction time.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473