What kind of coffee does Tanzania coffee belong to? the taste of Tanzanian coffee is distinctive.

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Qianjie-an introduction to the flavor of Tanzanian coffee

Tanzania and Ethiopia are geographically close and have a public border with Kenya, so Tanzania and coffee have a long history and cultural roots.

When the Hayans brought coffee into the country from Ethiopia in the 16th century, the variety likely to be removed was Robusta, where ripe coffee fruit was boiled after picking and then roasted for days to chew the entrance rather than brew it for drinking.

In the early days, German colonists asked farmers to grow Arabica coffee in the form of cash crops, expand the cultivation to all parts of the country, and develop industry near Mount Kilimanjaro. But the planting method required by Germany is very different from the traditional method of the Haya, so the Haya are reluctant to replace food crops with coffee trees.

After World War I, Germany handed over control of the colony to Britain, while Britain tried to develop a more efficient and profitable coffee industry along the Kenyan route. Small farmers' cooperatives were developed in the 1920s to try to improve the market, giving their producers more freedom to sell coffee directly to London for higher prices.

Tanzania is mainly planted with Arabica varieties, and the common ones are iron pickup and bourbon varieties. Because Tanzania is close to Ethiopia, it is brighter in flavor and acidity.

Because it is an African country, Tanzanian coffee is very distinctive. Coffee beans are full-grained, obvious flavor, soft acidity, usually have a moderate mellow thickness, with an obvious dark chocolate finish, rich and refreshing taste, not only a long finish, but also showing a very obvious tongue Sheng Jin, aroma overflowing.

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