Kilimanjaro's Amkeni AMCOS has emerged the overall winner of the second Tanzania Fine Coffee Competition under washed Arabica category. The AMCOS, based in Moshi district, scored 86,7 percent to clinch the title followed by Itumpi AMCOS from Songwe with 85,9 percent and the third position went to Shilanga AMCOS from Mbozi with 85,25 percent.
For unwashed Arabica (Hard Arabica) overall winner was Wakulima wa Mara Cooperative Union Limited (WAMACU) from Mara that scored 86,20 percent scores, followed by Aviv (T) Limited with 84,70 percent scores and the third position went to Monduli Coffee Estate with 83,70 percent. And, for the Robusta coffee winners was Karagwe District Cooperative Union (KDCU) clinched 80,40 percent scores followed by JJAD Kagera Farmers (T) Limited 80,35 percent which also retain the third position with 80,10 percent scores.
The competition, which was held at Tanzania Coffee Board (TCB) for three days last week, saw a total of 49 Arabica coffee samples and 16 Robusta coffee samples competing. TCB Director of Coffee Development and Operations, Mr. Kajiru Kisenge, said they managed to stage two competitions this year after the board decided to stage them instead on relying to external facilitators.
In the past years, Mr. Kisenge said, the said competition was organised by TCB in partnership with the African Fine Coffee Association (AFCA), from Kampala, Uganda and was named National Taste of Harvest Coffee Competition. But under TCB is Tanzania Fine Coffee Competition. Thus, TCB called upon farmers to always strive to produce quality coffee which tends to fetch competitive prices in the world market. Mr. Kisenge said the competition bound to promote the production of quality coffee and hoped that the next year competition will involve more coffee samples to increase challenges to judges and cuppers on find the winners.
The last week competition was led by Judge Balamu Hinyula who was assisted by four qualified cuppers - Mr. Eliangiringa Macha, Mr. Urlick Carl, Mr. Frank Mlay and Mr. Geofrey Beteste. TCB Coffee Quality Sales Manager, Mr. Frank Nyalusi said stakeholders, including institutions, work tireless to make sure that Tanzania Fine Coffee Competition registers a success story.
The coffee samples were blind tested while the cupping protocol evaluated coffee against ten key attributes namely fragrance, aroma, flavour, aftertaste, acidity, body, balance, uniformity, sweetness and overall cupper score.