Tanzania Coffee Production and Estate Introduction
The high-end coffee in Tanzania is mainly cultivated around Mount Kilimanjaro or Mount Xumi (Meru), most of which are processed by washing. Coffee quality grades are classified in the same way as in neighboring Kenya. Most Tanzanian coffee has high acidity and strong aroma. Compared with Kenyan coffee, Tanzanian coffee has a slight taste and acidity, but as coffee, it has a very good sense of balance, cleanliness and rich taste. Kilimanjaro coffee, which is second only to Kenyan coffee in taste and aroma, is listed as the top 10 in the world by coffee lovers, and a considerable part of it is often listed as the top 5. It is a high-quality coffee with rich taste and taste.
Antigua is located in the valley of the cliff area where volcanoes gather. Farmers strive to improve their cultivation methods, separating defective beans by hand, which are known for their low overall defective beans. It is said that the volume cultivation method used in coffee cultivation (planting tall crops such as bananas around coffee trees to create an artificially cool environment) originated in Antigua, Guatemala. Suitable shade crops can slow down the growth of coffee, so that its richer and complex aroma can seep into the coffee. Antigua coffee, which grows in volcanic areas, prides itself on its complex aroma, with a variety of coffee flavors ranging from strong sour to light sour. Antigua is a kind of coffee with the best sour taste and rich smoky flavor among many kinds of coffee from Guatemala, such as Nanguo, Koban, etc.
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Twelve famous high-quality coffee producing areas in the world
two。 The Ethiopian coffee tree originated in Ethiopia (Ethiopia). It was originally a wild plant here, and the name coffee comes from the Ethiopian town of Kaffa. Humans may have known how to grow coffee trees as early as the 9 th century. Almost everyone knows that Jamaica Blue Mountain Coffee is the most expensive coffee in the world. In 1725, Nikolai
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Coffee culture the main ingredients of coffee
The main ingredient editors the fiber of fiber raw beans will be carbonized after baking and combine with caramel to form the hue of coffee. The main source of protein calories, the proportion is not high. Most of the protein in coffee powder will not dissolve out when brewing coffee, so the intake is limited. Sugar coffee raw beans contain about 8% sugar, most of which are converted into caramel after baking.
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