Introduction to the roasting method of Tanzanian coffee with grade flavor

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Tanzanian coffee beans are of exceptional quality. Most coffee is grown on small-scale farms, producing coffee mainly for export. Although the aroma of coffee is not much different from Kenya, a neighboring coffee producing country, the production technology or green bean processing equipment is far behind Kenya. Tan produced in the vicinity of Mount Kilimanjaro, 1800 meters above sea level mountain area is the most suitable area for coffee cultivation, thanks to the volcanic ash cover and snow irrigation, giving the coffee here a strong texture and soft acidity. It exudes delicate aromas, with wine and fruit aromas, which make people taste endless.

Characteristics of Tanzanian Coffee:

Flavor: rich and refreshing, acidity lower than Kenya coffee, pure flavor, aroma overflowing

Recommended baking method: medium baking

After drinking Tanzanian coffee, you will always feel a soft and mellow earthy taste at the corner of your 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 mild, after eating evenly stimulate the middle and both sides of the tongue taste buds, feel a bit like tomato or soda acid. After moderate or moderate baking, there is a strong aroma, and then ground into fine powder, add boiling water on a pot, call friends around to taste, suddenly feel fragrant overflowing, mouth fluid.

Tanzania's coffee exports occupy an important position in the overall national economy. In the past, Tanzania's coffee industry has been dominated by plantation cultivation, but now more than 85% is cultivated by smallholders. Many small farmers form cooperative organizations, the most important of which is the Kilimanjaro Cooperative Union (KNCU). Tanzanian coffee is sold at auction by the Tanzanian Coffee Marketing Board (TCMB) to private exporters. In the 1980s, most coffee sales in Tanzania shifted from auctions to direct sales to the Tanzania Coffee Marketing Board.

This has changed, and the coffee industry is being reformed to allow individuals or groups to buy coffee in the future, and coffee will be graded in different ways to attract buyers from Germany, Finland, the Netherlands, Belgium and Japan. The best performers in Tanzania coffee are mainly produced in Domikri Mangaro volcano at an altitude of 1300

Mount Kilimanjaro。Tanzanian coffee beans from this region are washed and

It has an acid texture similar to Kenya coffee, like red wine: soft, pleasant understated acidity, round taste

And a medium consistency.

Fine Tanzanian coffee tastes similar in texture to Kenyan coffee, but overall it is not as good.

In addition to the lingering finish, fruit and fruit acids are also combined, acidity is weaker than Kenya coffee, is relatively mild

Coffee lovers of African beans should not miss it.

Origin Description:

Kilimanjaro, the highest mountain on the African continent, Mt. Gilimanjaro.

Mountain ranges of 3,000 to 6,000 feet are the best places to grow coffee. Rich and sweet.

Balanced acidity, intense aroma.

Tanzania, located in Africa, coffee exports occupy an important position in the entire national economy. by and large

Tanzanian coffee beans are of exceptional quality. Important production areas are in the mountains near Kenya in the north, for example

High quality Tanzania produced in Moshi district near Kilimanjaro mountain

Chagga AA coffee is known for its full grain, aromatic quality. tanzan

Kenya coffee definitely has the strength to compare with neighboring Kenya, but the quality of coffee in the country is not strictly controlled.

Sloppiness in the process often spoils the quality of the coffee (e.g. delivery). Good quality Tanzanian coffee is divided into

AA and A grade, generally round beans have the highest price.