High acidity and strong aroma Tanzania AA | Tanzania AA African boutique coffee
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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Kenya AA | Kenya AA7 level (AA,AB,PB,C,E,TT,T). Kenyan coffee maker
Kenya AA | Kenya AA in the world's recognized, the most advanced Arabica coffee series, the indispensable coffee is Kenya AA. The AA here refers to raw beans.
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Ethiopia Harald G4 rich texture and unique natural drying method of mocha incense
Ethiopian Harald G4 | EthiopiaHarrar Grade4 Harald coffee is cultivated by natural drying between 1800m and 2500m above sea level and exported to countries around the world through the city of Dire Dawa. Because of its high popularity and low production, the price is high relative to its grade, and it is one of the most beloved premium coffee in the world.
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