Tanzanian coffee is a premium brand coffee, which has received a great deal of attention recently.
Tanzania AA | Tanzania AA
Tanzanian coffee is a high-end brand coffee, which has received a great deal of attention recently. Most coffee is grown on small-scale farms and the coffee produced is mainly for export. Although the aroma of coffee is not much different from that of Kenya, a neighboring coffee producer, the production technology or raw bean processing equipment lags far behind Kenya. The high-end coffee in Tanzania is mainly cultivated around Mount Kilimanjaro or Mount Xumi (Meru), most of which are processed by washing raw beans. Coffee quality grades are classified in the same way as in neighboring Kenya. Most Tanzanian coffee has high acidity and strong aroma.
Flavor characteristics: Aroma | Flavor | Acidity | Sweetness | Body | Aftertaste Roasting Point: Light | Cinamon | Medium | High | City | Fullcity | French | Italian Processing Method: Washed Species: Arabica Flavor: Chocolate, Nutty
Summary: coastal countries in the Indian Ocean in the eastern part of the African continent
Capital: Dorma (Dodoma)
Language: Swahili, English
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The taste of flavored mocha coffee beans
Mocha beans are smaller and rounder than most coffee beans, which makes mocha beans look like peas. In fact, bean-shaped berry coffee beans (Peaberrybean) are sometimes called mocha beans. The shape of mocha coffee beans is similar to that of Ethiopia's Harrar coffee beans.
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The practice of fine Kenyan coffee the taste of Kenyan coffee introduction of Kenyan coffee
Slightly lighter than Kenyan coffee, suitable for drinking in the afternoon. Coffee was introduced to Zambia (Zambin) from Kenya and Tanzania in the early 20th century and now it also produces giant coffee beans and bean-shaped berry coffee beans. Kenya AA, round beans, thick flesh, good heat permeability, high precision, French baking, rich and sweet taste, mellow thickness, good expansibility, aroma and sweetness
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