Introduction to the characteristics of Tanzania boutique coffee beans introduction to the flavor of Tanzanian coffee

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. The Kilimanjaro, Moshi, Mbeya producing areas and the southern Songera producing areas flow to the Ruvuma River and the Ruvuma basin.

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 of the local people to pick and take good care of coffee in time to prevent such defective beans?