Introduction to the Flavor characteristics and Story of Tanzanian Coffee beans the flavor of East African coffee is related to the altitude of varieties

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Tanzania coffee beans are mainly Arabica, accounting for nearly 75% of the output, and most of them are washed, so the coffee here has bright acidity and excellent cleanliness.

The most famous producing area here is Mount Kilimanjaro, the highest in Africa. The rich and fertile volcanic soil is very suitable for the cultivation of coffee trees, and the coffee beans produced are of average size, with few defective beans, and the flavor is close to Kenya. but the acidity is softer and lighter than that from Kenya, with a delicate texture, and is characterized by delightful berry fruit and tea aromas.

Unlike Ethiopia, which is graded by the number of defective beans, Tanzanian coffee beans are classified by the size of coffee beans, and the highest grade of AA is coffee beans with a sieve size of more than 17 (6.5mm).

Gourmet coffee has soft acidity and attractive aroma, which is absolutely worth enjoying. 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. In general, Tanzanian coffee beans 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.

Due to political instability and rampant diseases and insect pests, the coffee industry in Tanzania has been damaged, resulting in a decline in the overall level of coffee and instability in quality, which in turn lead to lower prices.

The result of falling prices is usually a further decline in the coffee industry. What's more, it is estimated that more than 12% of the Arabica coffee grown in northern Tanzania from 1969 to 1985 was smuggled into Kenya.

Recently, however, the country's coffee industry has shown signs of improving. Although the process of improvement is slow, it is still encouraging because, after all, the quality of coffee in Tanzania is excellent.

In the past, coffee beans in Tanzania have been dominated by manor cultivation, but now more than 85% are grown by small farmers. Many small farmers are combined into cooperative organizations, the most important of which is the Kilimanjaro Cooperative Alliance (Kilimanjaro Cooperative Union, referred to as KNCU). Tanzanian coffee is auctioned by the Tanzanian Coffee Management Committee (Tanzanian Coffee Marketing Board)

TCMB) is sold to private exporters. In the 1980s, most coffee sales in Tanzania shifted from auctions to being sold directly to the coffee management committee of Tanzania

That has changed, and the coffee industry is being reformed to allow individuals or groups to buy coffee in the future, when coffee will be graded in different ways to attract buyers from Germany, Finland, Belgium and Japan.

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