Fragrant Tanzanian coffee flavor and taste the characteristics of the manor producing area introduce Kilimanjaro coffee

Coffee is like the simple, frank and enthusiastic national character of Tanzania. You can experience that different ethnic groups produce different coffee flavors, while the same land is pregnant with coffee trees and people at the same time. Its acidity is usually milder, and it evenly stimulates the taste buds in the middle and both sides of the back of the tongue after the entrance. It feels a bit like the sour taste of tomato or soda. After moderate or more moderate baking, it has a strong aroma, then grind it into fine powder, soak it in a pot of boiling water, invite friends to sit around and taste it, feel fragrant, and drink Tanzanian coffee. I always feel a soft, mellow earthy smell around the corners of the mouth, and coffee gourmets often use words like "wild" or "wild" to describe it. It can be said that pure Tanzanian coffee is "the most African coffee. Tanzanian coffee beans have extraordinary quality." Produced near the Kilimanjaro Mountains, 1800 meters above sea level is the most suitable area for growing coffee, thanks to volcanic ash cover and snow watering, giving the coffee here a strong texture and soft acidity. It exudes a delicate fragrance, with aromas of wine and fruit, which makes people taste and aftertaste the coffee beans produced here are all exported Kilimanjaro coffee, but in addition to Mount Kilimanjaro, throughout Tanzania there are several major coffee producing areas, there are more small farms in other areas, most small farms also have hundreds of mu of planting area, and some have their own washing equipment and bean drying farms. However, hierarchical processing still has to go through large-scale processing plants. Tanzania has considerable historical experience in growing coffee. Even small farms can handle good quality coffee bean farms owned by Indians, Scandinavians, British and, of course, locals, but most of them belong to small farms. however, the managers of farms and treatment farms are mostly local people. Labor in Tanzania is cheap, so much of the work of pruning and maintaining coffee plantations in Tanzania depends on manual processing rather than machines. During the coffee growing season, the job of coffee workers is to manually check to remove the leaves of some sick or growing insects. Coffee processing in Tanzania is highly dependent on labor, but it also brings jobs to locals and increases household income. Workers earn their wages by collecting the number of coffee fruits. Small farm women will bring coffee fruits to the farm in their hand-made sacks to calculate the strong aroma after moderate or moderate roasting, then grind them into fine powder and soak them in a pot of boiling water. call friends to sit around and taste, feeling fragrant and tonguing. The famous coffee brands in Tanzania are Africafe, Tanica Cafe, Kilimanjaro and so on, and their quality is much better than the Nestle coffee we often drink. Tanzanian coffee has long been loved by Europeans and has joined the ranks of famous products. Europeans give Tanzanian coffee the nickname "coffee gentleman", and Chinese coffee connoisseurs call it the "coffee swordsman" with the mocha of "King of Coffee" and "Lady of Coffee".