African Coffee Cultivation in Tanzania's Growing Regions: Hand-Poured Kilimanjaro Coffee Flavor and Taste Profile

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Tanzanian coffee has won the hearts of many coffee enthusiasts who appreciate African-origin coffee but prefer less bright acidity, thanks to its gentle fruit acidity and smooth mouthfeel. Although neighboring Kenya, Tanzanian coffee's flavor profile is comparatively softer and more balanced. FrontStreet Coffee's customers have given Tanzanian coffee this beautiful compliment: "This coffee has a smooth, velvety texture."

Tanzania's Planting History

Coffee first became an economic crop in Tanzania (formerly known as Tanganyika) during German colonial rule. By 1911, the colonial government ordered the cultivation of Arabica coffee trees in the Bukoba region, but the planting methods differed significantly from the traditional practices of the Haya people, who were therefore unwilling to replace food crops with coffee trees. Despite this, coffee production in this region still increased.

After World War I, management of this region transferred to British hands. They planted over 10 million coffee seedlings in Bukoba, but similarly encountered conflicts with the Haya people, often resulting in seedlings being uprooted. Consequently, compared to the Chagga region, the coffee industry here did not develop significantly.

The first cooperative union was established in 1925, named the Kilimanjaro Native Planters' Association (KNRA). This was the earliest among several cooperative unions, giving its producers more freedom to sell directly to London, thereby obtaining higher prices.

After Tanzania's independence in 1961, focus was placed on the coffee industry, and an attempt was made in 1970 to double coffee production, though this plan was not realized. Beginning in the 1990s, Tanzania's coffee industry underwent a series of reforms. Unfortunately, a coffee branch disease spread in the late 1990s, causing a significant reduction in coffee quantities in northern Tanzania.

Coffee Growing Regions

Tanzanian coffee cultivation is mainly distributed in the Kilimanjaro and southern regions.

Mount Kilimanjaro, the highest mountain on the African continent, with elevations ranging from 1,050 to 2,500 meters, offers sufficient altitude, volcanic soil, and pure melted snow water sources, making it the most suitable region for coffee cultivation. Some coffee trees planted here are over 100 years old. Coffee was first introduced and cultivated by Christians from Kenya. Coffee trees require careful care, including weeding, fertilization, and pruning of old branches to allow new growth, thereby maintaining coffee bean quality. The coffee harvest period in the Kilimanjaro region is from July to December each year, with main varieties including Bourbon, Typica, and Kent.

The southern regions include RUVUMA and MBEYA, with altitudes between 1,200-2,000 meters. These southern regions are considered potential areas for producing high-quality coffee. Development was previously hindered by insufficient funding, but in recent years, they have attracted attention from various certification groups and non-governmental organizations working to improve the not-so-high coffee quality in these southern regions. The coffee harvest period in the southern regions is from June to October each year, with main varieties including Bourbon, Typica, and Kent.

Coffee Varieties

Bourbon: When we generally speak of Bourbon, we mostly refer to Red Bourbon. Because after Red Bourbon coffee trees flower and bear fruit, the color changes of coffee cherries progress from green → light yellow → light orange → mature red → darker red when fully ripe, hence some call it [Red Bourbon]. Bourbon grown at high altitudes typically has better aroma, brighter acidity, and even exhibits wine-like flavors.

Typica: Typica exhibits excellent flavor performance and is recognized as a specialty coffee variety, but its yield is extremely low and it's susceptible to rust disease, requiring more labor management. Typica coffee originates from Ethiopia and southeastern Sudan and is the most widely cultivated coffee variety in the Western Hemisphere. The plants are relatively robust but not tolerant to strong light. Typica's top leaves are bronze-colored, earning it the name "copper-topped coffee."

Kent: A Typica hybrid variety discovered in 1911 at the Kent coffee estate in the Mysore region of India, created by crossing S288 with Typica. It has high yield and rust-resistant characteristics. The coffee aroma has more body than Bourbon and has been introduced to New World producing countries like Kenya and Indonesia, making outstanding contributions.

Coffee Bean Processing Methods

Tanzanian coffee is mostly processed using the washed method. After harvesting, coffee farmers deliver the coffee cherries to the nearest processing station for processing.

The processing steps of the washed method:

1. Screen and remove impurities mixed in the coffee cherries.
2. Remove the coffee pulp and outer skin.
3. Place in fermentation tanks for 18-36 hours to remove the mucilage layer attached to the parchment.
4. Clean thoroughly and then proceed with drying.

Coffee Grading

Tanzanian coffee grading follows the same method as Kenya, based on coffee bean size. During screening, green coffee beans are passed through sieves with fixed-size holes. Larger sieve numbers indicate larger green coffee bean sizes.

AAA grade: Screen size above 19

AA grade: Screen size between 17-18

AB grade: Screen size between 15-16

PB grade: Round green beans, accounting for about 10% of all coffee beans

C grade: Screen size between 12-14

The fertile volcanic ash endows the coffee here with rich body and gentle acidity, featuring typical African coffee bean characteristics. FrontStreet Coffee chose to feature Kilimanjaro coffee because this bean is of the highest AA grade, demonstrating superior quality in cupping, brewing, and various other aspects. The cupped flavors represent the regional characteristics of Tanzanian coffee.

Region: Northern Highlands, Mount Kilimanjaro volcanic area

Processing Method: Washed

Grade: AAA

Variety: Typica

Altitude: 1300-2000m

FrontStreet Coffee Roasting Suggestions

Kilimanjaro coffee consists of uniformly large-sized beans with gray-green color. It exhibits relatively strong acidity and sweet fragrance, with excellent flavor. After medium-light roasting, it releases sweetness and delicate acidity.

Charge temperature: 170°C, yellowing point: 6'30, 150.8°C, first crack: 10'16, 182.7°C, develop for 1'45 seconds after first crack, discharge at 193°C.

FrontStreet Coffee Cupping Report

Dry Aroma: Caramel

Wet Aroma: Berries

Cupping Results: Citrus entry, berries, tea-like notes

FrontStreet Coffee Brewing Suggestions

FrontStreet Coffee recommends using the V60 conical dripper. The V60 has a larger opening, and its unique spiral rib design allows air to be more easily discharged, thereby improving extraction quality. The mouthfeel may not be as full-bodied, but its high concentration brings out Kilimanjaro's sweet and sour characteristics and distinct aroma, making it a standout feature.

Water Temperature: 90-91°C

Grind Size: Fine sugar size / 20% retention on #20 sieve

Coffee-to-Water Ratio: 1:15

Coffee Amount: 15 grams

FrontStreet Coffee (FrontStreet Coffee) uses a staged extraction method, which is three-stage pouring. First, 30g of water for bloom for 30 seconds. Second, small circular pour to 125g, then pause. Wait for the water level to drop, then slowly pour again at a uniform speed, keeping the water level not too high. Finally, pour to 225g and stop. Total extraction time: 2 minutes 3 seconds (including bloom time).

Brewing Flavors: Berry aroma, gentle citrus acidity, nutty mid-palate, honey-like aftertaste.

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