Bourbon from Southern TanzaniaCoffee Bean Intro:

Qianjie Coffee Southern Tanzania

Region: Southern Region

Variety: Bourbon

Altitude: 1200-2100 meters

Process: Washed

Grade: AA

There are relatively few types of coffee in Tanzania, but the coffee produced by the country of Tanzania is also in high demand in the world coffee market because many people like the flavor characteristics of Tanzanian coffee. What are the flavor characteristics of Tanzanian coffee? How is the coffee from Southern Tanzania? Let’s find out together with Qianjie.

Tanzania is located in the central-eastern part of Africa. Tanzanian specialty coffee is a typical representative of washed processed coffee, with bright and palatable acidity being one of its main features.

Tanzania’s neighbor, Kenya, is a well-known producer of specialty coffee. Due to geological conditions very similar to Kenya, Tanzanian coffee beans share many flavor similarities with Kenyan coffee. Tanzanian coffee is mainly grown in the northern and southern parts of its territory. The excellent altitude and climate conditions make the quality of these coffees very promising, and the coffee from the southern region also carries the traditional flavor characteristics of Tanzanian coffee.

• Washed process
  

This Tanzanian Southern coffee bean from Qianjie Coffee is washed processed.

Steps of the washed process: After harvesting the fruits, select high-quality, fully ripe ones, remove the skin, naturally ferment for 12-24 hours, wash clean, soak in water for 24 hours, wash clean again, and dry in the sun.

• Variety

In 1898, the Bourbon variety was introduced to the Kilimanjaro region of Tanzania by Catholic missionaries. Then the Kent variety was introduced in 1920. Currently, Tanzania has the Kent and Bourbon varieties.

This Southern region bean from Qianjie Coffee is the Bourbon variety.

Bourbon coffee cherries are short and round, with high density in both pulp and seeds. Bourbon coffee is usually sweet with bright acidity. The yield of this coffee is 20-30% higher than that of Typica, but it is still considered a low-yield variety and is equally susceptible to leaf rust.

•  Grading System

Tanzania’s grading system is the same as Kenya’s, graded by bean size, including AA, AB, PB, etc.

• [Qianjie Coffee Roasting Curve]

To highlight the flavors of the Southern region coffee, Qianjie Coffee’s roasters used a medium-light roast.

In-bin temperature: 170°C, yellowing point: 6’15, 150.8°C, first crack: 10’03, 182.7°C, first crack development 1’50 seconds, dropped at 194°C.