Introduction of main coffee producing areas in Tanzania the characteristics of Tanzanian coffee beans in Arusha Coffee Manor
Tanzania's main coffee producing area, located at the foot of Mount Kilimanjaro, is rich in volcanic soil. Some coffee trees planted here are more than 100 years old. Coffee was first introduced by Christians from Kenya to grow coffee. Coffee trees must be carefully taken care of, weeded and fertilized. Moreover, old branches must be cut off so that new branches can grow again to maintain the quality of coffee beans. Coffee bean processing plants are well equipped; coffee beans are an important economic crop in Tanzania. The local government attaches great importance to this industry. Kilimanjaro coffee is a large coffee bean of uniform size, with a grayish green color, compared with a strong sour and sweet flavor, excellent flavor. Medium roasting gives off sweetness and light acidity, deep baking produces soft bitterness, suitable for blending Tanzanian coffee with the excellent pedigree of Middle Eastern non-washed beans, 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?
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Rwanda Coffee Flavor introduction to Rwanda Coffee producing areas
The coffee fruit needs to be transported to the processing plant as soon as possible after picking, but due to the lack of domestic facilities, it is unable to deal with the fruit at the first time. The fruits are piled up after being picked, which will continue to develop and accelerate mildew and decay due to lack of ventilation. Rotten fruits will affect the quality of coffee and show defective flavor. In recent years, the production and processing of coffee in Rwanda are
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Introduction of Bolivian Coffee Manor to Snow vein Manor Bolivian coffee taste
Arabica coffee cannot be grown in cold places above 2000 meters above sea level. if the altitude is too high, coffee trees will frost because the temperature is too low. So Bolivian coffee is mainly grown in the Yungas region northeast of La Paz. It borders the Amazon basin and is about 1500-2500 meters above sea level with an average annual temperature of about 10-15 ℃. Therefore, it ensures the growth of coffee.
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