Coffee in Tanzani, Tanzania. The sour flavor of coffee in the Meru Mountains of Mount Kilimanjaro.
Boutique coffee (specialty coffee) is also called "specialty coffee" or "select coffee". It refers to coffee made from a small number of raw beans with excellent taste grown in an ideal geographical environment. Depending on the special soil and climatic conditions in which they grow, they have outstanding flavor. After strict selection and classification, this kind of coffee can be regarded as a selection of coffee beans because of its hard texture, rich taste and excellent flavor.
Tanzania (Tanzania) aroma 3.5 minutes brightness 4.5 minutes mellow 3 minutes flavor 4.5 points aftertaste 4.5 points
Suitable for roasting: Full city/Expresso Tanzanian coffee beans can be roasted deeper, there is no problem before and after the second explosion, if roasting round beans (Peaberry) should be especially careful, because of the shape, it is easy to heat up too fast and exceed the predetermined baking degree.
Further south from Kenya into Tanzania, Tanzanian coffee is a member of the East / Central African coffee family, mostly washed beans, so it usually has a bright and stimulating aroma. Tanzanian coffee is absolutely comparable to neighboring Kenya. However, coffee products in this country are not strictly controlled, and carelessness in many processes often destroys the classification of coffee into AA and A. generally speaking, the price of round beans is the highest, but the high price does not necessarily mean that the taste is better. Important producing areas are in the mountains near Kenya in the north, such as the Kilimanjaro Mountains (Mt.kilimanjaro) and the Meru Mountains (Mt.Meru). The taste of high-quality Tanzanian beans is similar to that of Kenyan beans, with both fruity and sour aromas in addition to the lingering aftertaste, which should not be missed by African bean lovers.
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Taiwan coffee has a moderate flavor and low acidity, with a little herb Taiwan boutique coffee.
Boutique coffee (specialty coffee) is also called specialty coffee selection coffee. It refers to coffee made from a small number of raw beans with excellent taste grown in an ideal geographical environment. Depending on the special soil and climatic conditions in which they grow, they have outstanding flavor. After strict selection and classification, this kind of coffee is hard in texture, rich in taste and stylish.
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An introduction to the Origin of Coffee from the Galapagos Islands in Ecuador
In 1535, Flatoma de Belanga and others of Spain stumbled upon the Galapagos Islands. Thomas was born in 1487 on the Duro River in the province of Soria, Spain. He was the fourth bishop of Panama at that time. He was ordered to go to Peru. When his ship set sail from Panama on February 23, under the impact of a strong current, they were taken to the unknown surface of the ocean.
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