Coffee beans Tanzania PB coffee raw beans / Peaberry round beans
Most of the Tanzanian beans are grown in Mr. Kilimanjaro and Mt, near the northern Kenyan border. The Meru area, often called "Clemangaro", is occasionally named after the distribution center Moshi or Arusha. In addition, on the southern side of the border, a little washed Arabica beans are produced, named after the nearby big city Mbeya or the distribution center Pare. The way of grading is similar to that of Kenya, distinguishing sizes by the English alphabet. Most Tanzanian beans have typical African bean characteristics. The better Clemencaro, similar to ordinary Kenya, has a strong texture, is usually milder acidic than Kenya, and evenly stimulates the taste buds in the middle and sides of the back of the tongue. It tastes a bit like tomato or soda. As for southern beans, they are similar to secondary water-washed mochas, with soft and ingratiating weak acidity, round taste, and medium texture. Beans from neighboring Malawi also have the same quality as Tanzanian beans.
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Coffee beans Indonesia Java Robusta raw beans Indonesia Java Robusta
In the early 1970s, Java cut down Arabica trees introduced by most Dutch and planted Robbosa beans instead. Since then, Java coffee has become greasy, plain and has a strong smell of wheat and tea. Among the few remaining Arabica estates, Djampit is the most famous. These beans are similar to other Indonesian beans, but with obvious sour taste and poor texture.
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Coffee beans Ethiopian mocha coffee beans
Arabica, home of coffee, grows at high latitudes and requires a lot of manual care. Here is the famous Ethiopian mocha, which has a similar acidity to wine, aroma, and yield. Ethiopia also exports coffee through Mocha port in neighboring Yemen across the Red Sea, so Ethiopian sun-treated coffee is often called Mocha.
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