ETHIOPIA - Kaffa Decha
AB Quality - 100% ARABICA
TASTING NOTES: Blackberry, raspberry, floral, lemon
Free delivery for purchases over €50 in France!
Treatment: WASHED
Score: 85
Roasting: MEDIUM
Variety: BLUE MOUNTAIN, SL28,
BOURBON, TYPICA
Acidity / Body: MEDIUM and BALANCED
Region: MBOZI, MBEYA,
MBINGA
Altitude: 1800 M
History
The history of coffee in Tanzania dates back to the 16th century, with the Haya tribe in the northwest of the country. Over the centuries, under German and British influence, the Tanzanian coffee industry evolved to produce quality, fair-trade, and profitable coffee.
For a long time, coffee was grown primarily in the north, particularly in the Kilimanjaro, Arusha, and Kagera regions, renowned for their ideal conditions for Arabica coffee. Moshi, a northern town, was the hub of coffee grinding and sales.
In the 1950s and 1960s, Moshi became a major hub, second only to Nairobi in Kenya, for British coffee production.
Recently, coffee cultivation has spread southward, particularly to the Ruvuma and Mbeya/Mbozi regions. Thanks to projects supported by European donors in the 1970s and 1980s, the south now produces 75 to 85% of Tanzania's coffee.
Tasting notes:
Chocolate, berries, floral
drying method
washed
The cherry skin is removed by machine and then fermented (12 to 72 hours) in large cement vats. Once the process is complete, the berries are washed in trenches under running water and sorted by weight through trapdoors. The drying method will be identical to the natural method.
