Tanzania coffee bean flavor taste manor area introduces the characteristics of Tanzanian coffee beans

The most interesting thing to talk about about Tanzanian coffee beans (hereinafter referred to as TZ) is Kilimanjaro AA, followed by PB. Come out of these, no matter how much introduction about TZ is really very few. When Pangu came out, in 1898, bourbon coffee was introduced by Catholic priests to the Kilimanjaro region of Tanzania. Then the Kent species was introduced in 1920. Coffee species therefore, so far, coffee in Tanzania is also dominated by bourbon and Kent. Coffee varieties Arabica 70% planted between 1000 and 2500 meters Robsta 30% planted in three major planting areas

North: 1 and 2 harvest season: July-December west: 3 and 4 harvest season: may-October (3 is the Luodou area) south: May and 6 harvest season: July-December total planting area of about 250000 hectares of economic importance to support 400000 families, annual contribution of foreign exchange 15% cup test performance 1) the following is the official description. Northern coffees tend to be pleasant in aroma, rich in acidity and body, sweet taste with balanced flavours due to mineral nutrients from volcanic soils. The northern coffee is full of aroma, bright acidity, mellow taste, and thanks to the fertile volcanic soil, making it as sweet as mineral water (as if slightly exaggerated, but suitable for commercial operation, ) Southern coffees are characteristically medium body and fine acidity with good fruity and floral aromatic taste southern coffee has a rich floral aroma, smooth taste and elegant acidity. 2) SweetMarias's introduction to TZ (with emphasis on flavor / quality) Tanzanian coffee has the excellent pedigree of the Middle Eastern non-washed bean family, bright acidity, rich and irritating flavor. There is no doubt that Kenyan coffee takes the lead in this family, but Tanzania has many advantages that are very similar to those of Kenya. Round beans are often specially selected and expensive, but sometimes they taste like moldy beans, which is not in line with their price. As we all know, garden beans have become a unique flavor of coffee, and sell well in the United States, favored by many roasters. Tanzania is a potential coffee, but sometimes its flavor is not really shown. One reason is that Tanzania does not have the same road infrastructure as Kenya, and coffee in containers ages (or at a high temperature) during transportation. I often drink very good Tanzanian samples, but sometimes I also drink very bad coffee. The problem is that Tanzania only knows that no matter whether the quality is good or bad, they can make a profit from the beans. So what is the motivation for locals to pick and take good care of coffee in time to prevent such defective beans? Blackburn Estate from Ngorogoro has always been an excellent variety and has the highest evaluation in recent memory. The Ruvuma producing area also has a good flavor, which is the southern coffee with the northern gene. The beans of Kibo are bulky and seem to have been cooked at high temperature. The coffee in the south is clean and full, and its mild and unexciting flavor is second only to Kenya. In the past, we have had a small number of caffeine beans from Nkoanekoli and Ngorongoro that represent a step forward compared to other producing areas. So please remember that if you have a Tanzanian spot in front of you now, you have to put aside my mockery because it must be of good quality. Most of the good Tanzanian coffee comes from Mt in the north. Kilimanjaro, Moshi, Mbeya producing areas and Songera producing areas flowing south to the Ruvuma River and Ruvuma basins