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坦尚尼亞.吉力馬札羅 AA
Tanzania Kilimanjaro AA
□產區:吉力馬札羅山
□生產者:KNCU.吉力馬札羅原住民合作聯盟
□海拔:1500~2000M
□品種:波旁,肯特
□處理法:水洗
□等級:AA
□風味敘述:乾香為橘皮,葡萄柚及木質香氣.啜吸時可感受到橘子,柳橙,烤榛果,焦糖,可可與松木風味…
□生產者:KNCU.吉力馬札羅原住民合作聯盟
□海拔:1500~2000M
□品種:波旁,肯特
□處理法:水洗
□等級:AA
□風味敘述:乾香為橘皮,葡萄柚及木質香氣.啜吸時可感受到橘子,柳橙,烤榛果,焦糖,可可與松木風味…
□根據相關文獻資料顯示,坦尚尼亞咖啡最早是由天主教教士於1898年引進波旁品種開始的,之後的1920年再度引進肯特(KENT)品種,截至目前,坦尚尼亞咖啡品種就是以波旁和肯特為主.市場上喜歡拿鄰近的肯亞咖啡來和坦尚尼亞咖啡做比較,一般認為,肯亞咖啡在明亮的酸質表現上明顯勝出,但坦尚尼亞咖啡整體口感柔順溫和,特別在甜味的表現上也是肯亞咖啡望塵莫及的.
□關於吉力馬札羅原住民合作聯盟KNCU (1984)
Profile
Kilimanjaro Native Cooperative Union (1984) is a cooperative union registered under the cooperative societies Act of 1982 to produce and export Mild Arabica coffee from Kilimanjaro region in Tanzania. We serve small coffee producer members on the slopes of highest mountain in Africa, Kilimanjaro in the districts of Rombo, Moshi Rural, Hai and Siha. At first KNCU was registered in Tanzania in 1933 under the Co-operatives Societies Ordinance of 1932, together with its 11 affiliated member societies. Currently KNCU serves about 90 affiliate societies and members totaling over 70,000. Since its establishment KNCU (1984) LTD, has been playing a vital role of transforming coffee farming communities by gaining better means to livelihood thus contributing to alleviate poverty in rural areas. This has been achieved by ensuring our coffee farmers are sufficed with advanced extension services as a unique mechanism to produce high quality and quantity Mild Arabica coffee in volcanic soil of Mount Kilimanjaro to compete in the World market by fetching reasonable price.
KNCU is a certified member of Fair Trade (FLO) since 1993, Naturland in 2004, and Institute Marketecology (IMO) since 2004 for our organic coffee. These certifications verify the highest level of quality of our coffee which is safe for human consumption in terms of health and environmental friendly produced. Basically, the produced coffee adheres to International Standards for Green Economy and Development and guarantees the end customer that, the coffee sold under Fair Trade conditions contributes to the well being of the co-operative members and their communities.
Our Coffee
The Kilimanjaro Native Cooperative Union farmers produce Kilimanjaro Coffee, which is a distinctive washed Arabica, finely balanced and prized for its body, acidity and flavour. It is unique due to the mountain’s volcanic soils. Kilimanjaro has a reputation throughout the world as one of Africa’s finest coffees.
The Kilimanjaro Arabica Coffee
Variety of Coffee grown on the slopes on Mt. Kilimanjaro is Arabica, the areas grown stretches from lower altitude to upper altitude is between 1000-2000 mm above sea level. Flowering and Maturing of coffee depends on the weather and altitude.
Coffee Flowering
Flowering of Coffee on lower altitude starts first, followed by middle altitude and later in higher altitude. The flowering of coffee normally starts late September depend on onset of short rains to December respectively.
Coffee Ripening
Ripening of Coffee follows the same track that means it starts from the lower altitude to higher altitude. Ripening from low altitude to high altitude starts between April/May and October. Farms will be ripened in between the months depending with the altitude they are found. For example farmers in Kware Society starts in April and ends in January,
while Machame Wari starts in July and ends in February. Coffees of higher altitude have better quality than those in the lower and middle altitude because they take longer time to mature.
Coffee Collection
After ripening of coffee, a farmer usually take it to a near Primary Cooperative Society where he/she sale his/her parchment coffee. In the societies when the collections are enough, KNCU through Procurement Section collect the parchment and transport them to TCCCo (Tanganyika Coffee Curing Company) for curing process before it is taken to the auction at TCB (Tanzania Coffee Board).
After curing and grading of coffee, samples are taken to TCB for cupping; TCB provide certification for premium quality that range between 1-5 classes to qualify for direct export. Normally organic coffee is the one qualify for Direct Export; the rest are bought at the auction and then exported.
Qualities of our parchment
AA, A, B, C are Heavy solid beans graded according to size, AA being the largest (screen 18).
PB Pea Berry, a fully formed and sound, heavy bean from a cherry which contains only one bean.
PB Pea Berry grade has acquired a World reputation for its rich, mild, aromatic, and full bodied brew that is produced from the male bean.
All of our coffee are wet proceeded and sun drying of parchment with Bourbon; Kent
Taste of our coffee - The Cupping:
Kilimanjaro Native Cooperative Union has its own liquoring room under the department of Commercial to ensure the quality of coffee is of high standard. The cup is medium to strong acidity, light to medium body light citrus complexity.
Profile
Kilimanjaro Native Cooperative Union (1984) is a cooperative union registered under the cooperative societies Act of 1982 to produce and export Mild Arabica coffee from Kilimanjaro region in Tanzania. We serve small coffee producer members on the slopes of highest mountain in Africa, Kilimanjaro in the districts of Rombo, Moshi Rural, Hai and Siha. At first KNCU was registered in Tanzania in 1933 under the Co-operatives Societies Ordinance of 1932, together with its 11 affiliated member societies. Currently KNCU serves about 90 affiliate societies and members totaling over 70,000. Since its establishment KNCU (1984) LTD, has been playing a vital role of transforming coffee farming communities by gaining better means to livelihood thus contributing to alleviate poverty in rural areas. This has been achieved by ensuring our coffee farmers are sufficed with advanced extension services as a unique mechanism to produce high quality and quantity Mild Arabica coffee in volcanic soil of Mount Kilimanjaro to compete in the World market by fetching reasonable price.
KNCU is a certified member of Fair Trade (FLO) since 1993, Naturland in 2004, and Institute Marketecology (IMO) since 2004 for our organic coffee. These certifications verify the highest level of quality of our coffee which is safe for human consumption in terms of health and environmental friendly produced. Basically, the produced coffee adheres to International Standards for Green Economy and Development and guarantees the end customer that, the coffee sold under Fair Trade conditions contributes to the well being of the co-operative members and their communities.
Our Coffee
The Kilimanjaro Native Cooperative Union farmers produce Kilimanjaro Coffee, which is a distinctive washed Arabica, finely balanced and prized for its body, acidity and flavour. It is unique due to the mountain’s volcanic soils. Kilimanjaro has a reputation throughout the world as one of Africa’s finest coffees.
The Kilimanjaro Arabica Coffee
Variety of Coffee grown on the slopes on Mt. Kilimanjaro is Arabica, the areas grown stretches from lower altitude to upper altitude is between 1000-2000 mm above sea level. Flowering and Maturing of coffee depends on the weather and altitude.
Coffee Flowering
Flowering of Coffee on lower altitude starts first, followed by middle altitude and later in higher altitude. The flowering of coffee normally starts late September depend on onset of short rains to December respectively.
Coffee Ripening
Ripening of Coffee follows the same track that means it starts from the lower altitude to higher altitude. Ripening from low altitude to high altitude starts between April/May and October. Farms will be ripened in between the months depending with the altitude they are found. For example farmers in Kware Society starts in April and ends in January,
while Machame Wari starts in July and ends in February. Coffees of higher altitude have better quality than those in the lower and middle altitude because they take longer time to mature.
Coffee Collection
After ripening of coffee, a farmer usually take it to a near Primary Cooperative Society where he/she sale his/her parchment coffee. In the societies when the collections are enough, KNCU through Procurement Section collect the parchment and transport them to TCCCo (Tanganyika Coffee Curing Company) for curing process before it is taken to the auction at TCB (Tanzania Coffee Board).
After curing and grading of coffee, samples are taken to TCB for cupping; TCB provide certification for premium quality that range between 1-5 classes to qualify for direct export. Normally organic coffee is the one qualify for Direct Export; the rest are bought at the auction and then exported.
Qualities of our parchment
AA, A, B, C are Heavy solid beans graded according to size, AA being the largest (screen 18).
PB Pea Berry, a fully formed and sound, heavy bean from a cherry which contains only one bean.
PB Pea Berry grade has acquired a World reputation for its rich, mild, aromatic, and full bodied brew that is produced from the male bean.
All of our coffee are wet proceeded and sun drying of parchment with Bourbon; Kent
Taste of our coffee - The Cupping:
Kilimanjaro Native Cooperative Union has its own liquoring room under the department of Commercial to ensure the quality of coffee is of high standard. The cup is medium to strong acidity, light to medium body light citrus complexity.
(圖文彙整/咖啡舖子Ryan Chien 2019/05/05)
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