Introduction
Magic Bean coffee roasting factory is family business operating under a private company "Cafe Business Consult Limited" located in Songea, southern Tanzania. The first state of the Art coffee roasting factory in Southern Highlands of Tanzania, specializes in high quality coffee roasting "specialty coffee"
With a daily capacity of roasting 500kg of green beans producing four main brands of magic bean GOLD, CLASSIC, ESPRESSO and CONTINENTAL Coffee.
Magic Bean Coffee New Specialty Quality, "Red Earth Coffee"
The Reddish Soil of Tanzania and Its Impact on Coffee Taste.
Why does reddish soil contribute to the unique taste of Tanzanian coffee?
The reddish hue of the soil in southern Tanzania is due to the high content of iron oxides.
This is not just an aesthetic nuance, but also a factor that significantly affects the taste of
coffee grown in this soil.
How does the red color of the soil affect the taste of coffee:
Mineral composition:
Iron oxides, which give the soil a reddish color, enrich it with
various microelements that coffee absorbs through the roots. These minerals, in turn, have
a direct impact on the formation of the taste of the beans.
Drainage:
Soils with a high iron content often have excellent drainage properties. This
allows coffee roots to develop freely and receive enough oxygen, which has a positive effect
on the quality of the crop.
Soil pH:
Reddish soils usually have a certain level of acidity, which is optimal for growing
coffee. The pH of the soil affects the availability of nutrients to the plant and therefore the
final taste of the beans.
Unique flavor notes of Tanzanian Red Earth coffee.
The reddish soil of Tanzania is not only a beautiful natural phenomenon, but also an
important factor that makes Tanzanian coffee one of the most delicious and recognizable in
the world.
Coffee grown in the reddish soils of Tanzania is often characterized by a bright, fruity taste
with notes of citrus, berries, and spices. This is due to a combination of the following
factors:
Climate:
Tanzania's tropical climate with distinct wet and dry seasons contributes to the
accumulation of special substances in the coffee beans, responsible for the complex and
multifaceted aroma.
Coffee varieties:
Tanzania grows a variety of coffee varieties, Arabica and Robusta each
with its own unique characteristics.
Coffee processing:
The way the coffee berries are processed also has a significant impact
on the final taste of the drink; Fully washed, Fermented and unfermented, semi washed and
sundried.
Other factors that affect the taste of coffee:
Altitude:
Coffee grown at higher altitudes usually has a brighter and more complex flavor.
The southern highlands of Tanzania altitude ranges from 1300m to 2000m above sea level.
Plantation care:
The quality of care of coffee trees directly affects the yield and taste of
coffee. Proper fertilization and pest control is most important to achieve healthy coffee tree.
Roasting:
The method of roasting coffee plays a decisive role in the formation of its aroma
and taste. Many roast technics exist as per consumer preferences; Dark, medium or Light
roast.
Grinding:
The type of grind has an impact in cup characteristics and shelf life; Course,
Medium or Fine ground.
Thus, the unique taste of Tanzanian "Red Earth coffee" is the result of a complex interaction
of soil composition and other various factors including climate, coffee variety, processing,
and roasting.
Welcome
Get in touch with 'Magic bean coffee' and enjoy the best quality New specialty coffee "Red
Earth" from Southern Tanzania.
