Species and grades of coffee beans in Tanzania
Mbinga producing area (not up to the best standard)
1.SC3 1
2.SC11 2
3.SC14 3
4.KP 423 'Local' 4
5.SC 9 N/A
The following table shows the comparison of the characteristics of various varieties of Tanzania coffee beans.
Total grade of standard coffee varieties
SC3 SC11 SC14 KP423' Local'
1. 5 4 4 3 with high yield
two。 Salable 5 5 5 4 19 2
3. Pest resistance 5 5 5 3 18 3
4. Flavor 5 5 5 20 1
5. Stable output 5 5 4 3 17 4
6. The growth rate is 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-middle-lower; 3-medium; 4-good; 5-excellent Tanzanian coffee beans, local coffee species:
In the past, the coffee varieties commonly used in Tanzania were Bourbon (N.39) and Kents (KP 423). However, due to their low insect resistance and disease resistance, the quality of the coffee produced could not meet the requirements of high-quality coffee, not to mention the world-famous UTZ and Fair trade certification. With the introduction of new techniques and varieties for the cultivation of coffee beans, farmers in the coffee producing areas of southern Tanzania prefer to use the improved varieties of Tanzanian coffee beans, SC3,SC11 and SC 14.
