Tanzania coffee bean grade classification _ Tanzania coffee bean flavor-Tanzania coffee bean price

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The best performers of Tanzanian coffee beans are mainly from Mount Mount Kilimanjaro. Using water washing treatment, it has a red wine-like acidity similar to Kenyan coffee: soft, pleasing low-key acidity, round taste, and medium consistency.

In addition to the lingering aftertaste, Tanzanian coffee beans also have both fruity and acidity, which is milder than Kenyan coffee.

Extraction method: smart filter cup

Baking interpretation method: Japanese baking-200 degrees C beans-25 minutes-the first explosion begins to come out of the oven

As soon as the bean is opened, you can smell the fragrance. Intense aromas of citrus and chocolate.

The beans are so full that you can smell the aroma of charcoal when crushed.

Legume is about 1.12cm.

When writing about the taste, first mention the history of fighting with this bean.

At first, as suggested by the boss, I used the Pegasus coffee machine to grind it at 3.5 degrees. I felt that the entrance had a strong enzyme taste, which was a bit like eating well-cooked pineapple or soy sauce. I don't know if the taste is affected again in the afternoon.

Later, try to adjust the proportion of water (because the amount of water should be added to drink their Guatemalan sun before), so that the enzyme flavor will disappear, and the citrus and chocolate aroma will emerge, but the taste is a little lighter, a bit like a hot American style slightly stronger than 7-11.

After drinking Table no.2 's Kenyan AA beans, he began to study this Tanzanian coffee bean carefully. Finally, the best flavor is to use the Pegasus brand bean grinder to scale 4, which is in the normal amount of water.

The taste of cooking this way is really excellent!

The taste is a bit like a mamba, mellow, charcoal and chocolate. But after the medium temperature, the mellow taste fades, but the citrus aroma emerges and the sour taste is very light.

After drinking, the rhyme in the mouth is also very different from the mamba. After drinking the mamba, the end of the mouth is more coffee, while the end of this Tanzanian AA is citrus fruit.

Therefore, I think that if you want to be refreshed in the morning, you can drink it up when the mellow taste is strong in the high temperature. However, if it is the afternoon time, you can slowly taste the taste changes of different temperatures.

Today, the amount of beans tested increased by 5%, and the flavor was different.

It is close to the carbon-fired aroma of Mantenin, but it is not bitter, it is mellow at low temperature, and the sour taste is light. But the fruity aromas and citrus flavors are not obvious.

In addition, after drinking, there will be a kind of sticky feeling in the mouth. I thought it was hot and hot, but today it has cooled down and the amount of beans has become more obvious. The sweetness is constantly released from the inside of the cheeks and the front of the tongue.

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