African coffee Tanzanian coffee A boutique as famous as Blue Mountain

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Tanzanian coffee is a high-end brand coffee, which has received a great deal of attention recently. In fact, coffee from Tanzania has long been loved by Europeans and is among the most famous products. Europeans give Tanzanian coffee the nickname "coffee gentleman", and Chinese coffee connoisseurs call it the "coffee swordsman" with the mocha of the "King of Coffee" and the "Lady of Coffee".

In Tanzania, coffee is called kahawa (Kahawa). Tanzania is a typical East African country, bordering Kenya and Uganda to the north, Malawi, Mozambique and Zambia to the south, and Rwanda and Burundi to the west. In fact, the history of coffee here is quite long, and its coffee planting area is not small, with a total planting area of about 250000 hectares.

Due to political instability and rampant diseases and insect pests, the coffee industry in Tanzania has been damaged, leading to a decline in the overall level of coffee and instability in quality, which in turn lead to lower prices, which are usually the result of a further decline in the coffee industry. More notably, it is estimated that more than 12 per cent of Arabica coffee grown in northern Tanzania from 1969-1985 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 the quality of the coffee in Tanzania is excellent.

Although not as famous as Kenyan beans, its annual output is almost equal to that of Kenya, with an annual output of 50, 000 tons. The earliest Arabica seeds were introduced from R é union French island of Reunion and planted in Bayamoyo and Mogoro. Beans planted on the slopes of Kilimanjaro became the most successful coffee beans in 1893, and other varieties were introduced from neighboring Burundi in western Tanzania in the 1950s. At present, the main species account for 75% in high-altitude areas, but local wild coffee still appears one after another.

Coffee producing areas in Tanzania:

Coffee bean-shaped berry coffee in Tanzania produces a lot of coffee and is said to be 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.

The most common varieties of coffee grown in Tanzania are bourbon, tin pickup and Kent.

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.

Coffee exports from Tanzania (Tanzania) play an important role in the whole national economy. In the past, the coffee industry in Tanzania has been dominated by manor cultivation, but now more than 85% are grown by small farmers. Many small farmers form cooperative organizations, the most important of which is the Kilimanjaro Cooperative Alliance (Kilimanjaro Cooperative Union, referred to as KNCU). Tanzanian coffee is sold by the Tanzanian Coffee Management Council (Tanzanian Coffee Marketing Board, TCMB) to private exporters by auction. In the 1980s, most coffee sales in Tanzania shifted from auctions to being sold directly to the Tanzania Coffee Management Committee.

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 in order to attract buyers from Germany, Finland, the Netherlands, Belgium and Japan.