Introduction of Tanzania Coffee Manor

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?