When does Tanzania Coffee Coffee become the Source of International Coffee

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 85% of the fertile volcanic ash gives the coffee a strong texture and soft acidity. It exudes delicate aromas and contains aromas of wine and fruit, making people taste endless aftertaste. 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". Tanzania AA is the highest grade of beans, its grains are full, pure flavor, rich and refreshing, all aspects of quality are good. Usually it is mildly acidic and evenly stimulates the taste buds in the middle and 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 fine powder, soak it in a pot of boiling water, invite friends to sit around and taste it, and suddenly feel fragrant, which is planted by small farmers. Many small farmers form cooperative organizations, the most important of which is the Kilimanjaro Cooperative Alliance (KilimanjaroCooperativeUnion, referred to as KNCU). Tanzanian coffee is commonly referred to as "Clemangaro" and occasionally named after Moshi or Arusha. In addition, on the southern side of the border, a little washed Arabica beans are produced, named after the nearby big city Mbeya or the distribution center Pare. The way of grading and Kenya

The auction is sold by the Tanzanian Coffee Management Council (TanzanianCoffeeMarketingBoard, TCMB) to private exporters. In the 1980s, most coffee sales in Tanzania shifted from auctions to being sold directly to the Tanzania Coffee Management Committee.