Method of coffee treatment in Tanzania
Tanzanian coffee is mostly washed. After picking, coffee farmers will send the coffee fruit to the nearest processing plant for processing. The treatment step of the water washing method is to screen and remove the impurities in the coffee fruit, then remove the coffee pulp and exocarp, and send it into the fermentation tank to remove the pectin layer on the inner pericarp by fermentation. clean and then dry. Coffee in Tanzania is graded in the same way as in Kenya, both according to the size of coffee beans. When screening, let the raw coffee beans pass through the screen with fixed size holes. The larger the number of the screen is, the larger the particles of the raw coffee beans are. The flat beans classified by size are mainly AA+, AA and AB. In addition, PB (peaBerry), which is widely produced in Kenya and Tanzania, also has a set of sieve size standards, which specifically classify the size of round beans.
Tanzania is also often compared with its nearest neighbor Kenya. It is said that the earliest Arabica coffee in Tanzania was introduced by Christians from Kenya and is similar to Kenya in flavor characteristics. With grapefruit aromas and soft and bright acidity. However, because the economic conditions of Tanzania are worse than those of Kenya, the production conditions are poor. Tanzania's quality control is not strict enough, destroying the quality of coffee in many processing links, which can not compete with Kenya, which is famous for its high quality. Although it is similar to the Kenyan flavor, Tanzania as a whole is smoother and softer and belongs to the balanced type. With moderately low acidity and sweetness, dark chocolate finish, moderate mellow thickness. Compared with Kenya, which has a prominent personality, Tanzania is less hierarchical and does not give a very prominent feature after drinking, which makes people less impressive. But on the contrary, its soft and round characteristics are also more agreeable, which is easy to be accepted by people who are new to coffee.
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Introduction to Nicaragua and Lemon Tree Manor
The term "fine coffee" was first put forward by Ms. Knudsen of the United States in Coffee and Tea magazine. At that time, Ms. Knudsen, as a coffee buyer at B.C. Ireland in San Francisco, was very dissatisfied with the neglect of the quality of raw coffee in the industry, and even some big roasters mixed a large amount of Robesda beans in the comprehensive beans, so she put forward the concept of fine coffee.
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Mocha Coffee-basic overview of practice
Mocha (also known as mocha or mocha, Caf Mocha, meaning chocolate coffee) is a variant of Italian latte (Caf Latt). Like the classic espresso latte, it is usually made of 1/3 espresso (Caff Espresso) and 2/3 foam, but it is also mixed with a small amount of chocolate. Chocolate is usually made of chocolate.
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