The origin of coffee beans in Tanzania, how about coffee beans in Tanzania

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Coffee bean producing area in Tanzania

Tanzania has alpine terrain, high-quality soil and adequate rainfall, and has the ability to grow high-quality coffee. Tanzanian coffee can coruscate excellent sweetness, fruit, complexity and thick taste, which can be regarded as the representative of African coffee.

The output of coffee bean-shaped berry coffee in Tanzania is very large, and it is more fragrant than ordinary coffee. Generally speaking, coffee beans in Tanzania have extraordinary quality. For example, the fine Tanzanian AA coffee (ChaggaAA), produced in the Moshi district near Mount Kilimanjaro, is famous for its full-grained and fragrant quality.

How about Tanzanian coffee beans?

Coffee beans in Tanzania have extraordinary quality. Most coffee is grown on small-scale farms and the coffee produced is mainly for export. Although the aroma of coffee is not much different from that of Kenya, a neighboring coffee producer, the production technology or raw bean processing equipment lags far behind Kenya. Tan produced near the Kilimanjaro Mountains, 1800 meters above sea level is the most suitable area for growing coffee, thanks to volcanic ash cover and snow watering, giving the coffee here a strong texture and soft acidity. It exudes a delicate fragrance, with aromas of wine and fruit, making people taste endless aftertaste.

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.