An introduction to the flavor and taste of Tanzania's boutique coffee beans and the characteristics of the manor.

Tanzania's main coffee-producing area is located at the foot of Mount Kilimanjaro, which has rich volcanic soil. Some coffee trees planted here are more than 100 years old. The earliest coffee was first introduced from Kenya by Christians. Coffee trees must be carefully cared for, weeded and fertilized. Old branches must also be cut off so that new branches can grow to maintain the quality of coffee beans, coffee bean processing plants are well equipped; Coffee beans are considered an important cash crop in Tanzania, and the local government attaches great importance to this industry. This coffee bean has extraordinary quality. It is produced in the Moshi District near Mount Kilimanjaro. The mountain area with an altitude of 3,000 feet to 6,000 feet is the most suitable area for growing coffee. The fertile volcanic ash gives the coffee here a strong texture and soft acidity. It exudes a delicate fragrance, and contains wine and fruit aromas, aftertaste is endless. After drinking Kilimanjaro coffee, you will always feel a soft and mellow earthy taste at the corner of your mouth. Coffee gourmets often use words like "wild" or "wild" to describe it. It can be said that pure Kilimanjaro coffee is "the most African coffee." Kilimanjaro AA is the highest level of beans, its full particles, pure flavor, rich and refreshing, all aspects of quality are first-class. It is usually milder in acidity than Kenyan coffee and stimulates the middle and sides of the tongue evenly, feeling a bit like the sourness of tomatoes or soda. After moderate or moderate roasting, there is a strong aroma. Coffee beans produced from here are exported from Kilimanjaro coffee. However, in addition to Kilimanjaro Mountain, there are several major coffee producing areas in Tanzania. There are many small farms in other areas. Most small farms also have several hundred acres of planting area. Some have their own washing equipment and bean drying fields, but the graded treatment still needs to pass through large processing fields. Tanzania has a long history of growing coffee, and even small farms can handle good quality coffee beans. Drinking Tanzanian coffee, especially peaberry, is always impressive. Coffee is as simple, straightforward and warm as tanzania's national character. Its refreshing acidity and medium body complement sweet citrus and floral aromas. This coffee tastes great both hot and iced. With orange or berry, it will show its bright flavor. You can experience: different ethnic groups produce different coffee flavors, and the same land breeds coffee trees and people at the same time. The processing factory is located at the foot of the mountain near the town, so it is convenient to process coffee beans nearby. Many of the farm owners are families who have migrated here for generations. Farm owners are Indian, Nordic, English, and of course local, but most of them are small farms. However, farm and treatment yard managers are mostly local. Labor is cheap in Tanzania, so much of the work of tending farms, pruning and maintaining coffee plantations depends on manual processing rather than machines. During the coffee growing season, coffee workers 'job is to manually inspect and pluck leaves that are sick or infested. Coffee processing in Tanzania is highly manual, but it also creates jobs for locals and increases family income. The workers are paid by the amount of coffee they harvest. Small farm women bring coffee fruits to their farms in their handmade sacks. Coffee is one of Tanzania's main cash crops. It ranks fourth in Tanzania's export crops after cotton, tobacco and cashew nuts. It is mainly exported to Italy, Japan and the United States. Coffee exports occupy an important position in Tanzania's national economy. Tanzania's main coffee-producing area is located at the foot of Mount Kilimanjaro. This area has rich volcanic soil. Some coffee trees planted here are more than 100 years old. The earliest coffee was introduced from Kenya by Christians. Coffee trees must be carefully cared for, weeded, fertilized, and old branches must be cut off to grow new branches to maintain the quality of coffee beans.