Introduction to Arusha Coffee Manor Tanzania Coffee producing area

The northern coffee is full of aroma, bright acidity, mellow taste, and thanks to the fertile volcanic soil, it has the sweetness of mineral water.

Southern coffees are characteristically medium body and fine acidity with good fruity and floral aromatic taste.

Southern coffee is rich in floral aromas, smooth on the palate with elegant acidity.

2) SweetMarias's introduction of TZ (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 of the local people to pick and take good care of coffee in time to prevent such defective beans?