Tanzania Coffee Bean Flavor and Taste Manor area introduces Tanzania's boutique coffee beans

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, our small batch of caffeine beans from Nkoanekoli and Ngorongoro has represented a step forward. Compared with other producing areas, 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 the quality of Tanzania is improving. Already has many advantages that are very similar to Kenya: 1 and 2 harvest season: July-December west: 3 and 4 harvest season: may-October (3 is Luodou area) South: 5 and 6 harvest season: July-December total acreage about 250000 hectares of economic importance to support 400000 families The annual contribution of foreign exchange accounts for 15% of the 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. Northern coffee is full of aroma, bright acidity, mellow taste, and thanks to the fertile volcanic soil, making it as sweet as mineral water. Southern coffees are characteristically medium body and fine acidity with good fruity and floral aromatic taste.