Description of coffee flavor in Tanzania, distribution of coffee producing areas in Tanzania

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Coffee exports from Tanzania (Tanzania) play an important role in the whole national economy. Bean-shaped berry coffee is very productive and is said to be more fragrant than ordinary coffee. Generally speaking, the coffee beans in Tanzania have an extraordinary quality. For example, the fine Tanzanian AA coffee (Chagga AA), produced in the Moshi district near Mount Kilimanjaro, is famous for its full-grained and fragrant quality.

The most special thing about Mount Kilimanjaro is that it is the only snowy peak on the earth located on the equatorial line. The highest elevation is 5895 meters, which is the highest mountain area on the African continent and the best place to grow coffee. The high-quality coffee (Tanzania Kirimanjaro AA) produced here has a strong texture, soft acidity, sweet and pleasant, balanced taste, all aspects of quality are high. Moderate or more moderate baking has a strong aroma, bringing unusual pleasure to the taste buds. It is suitable for use as a single product or iced coffee.

Coffee species and genera

Therefore, up to now, the coffee in Tanzania is mainly bourbon and Kent.

Tanzania coffee bean varieties

70% of Arabica is planted between 1000 and 2500 meters.

30% of Robusta is planted between 800 and 900 meters.

Three major growing areas of coffee beans in Tanzania

North: harvest season 1 and 2: July-December

West: March and 4th harvest season: may-October (3 for Luodou area)

South: may and June harvest season: July-December

The total planting area is about 250000 hectares.

The characteristics of Tanzanian coffee:

Flavor: full-bodied and refreshing, with lower acidity than Kenyan coffee, pure flavor and aroma

Suggested baking method: medium baking

After drinking Tanzanian coffee, I always feel a soft and mellow earthy smell at the corners of my mouth. Coffee gourmets often use words such as "wild" or "wild" to describe it. It can be said that pure Tanzanian coffee is "the most African coffee".

Usually its acidity is relatively mild, after the entrance, it evenly stimulates the taste buds in the middle and both sides of the back of the tongue, feeling a bit like the sour taste of tomato or soda.

After moderate or more moderate baking, it has a strong aroma, then grind it into a fine powder, soak it in a pot of boiling water, and invite friends to sit around and taste it.