Introduction to the characteristics and varieties of the coffee producing area of Bancimaji Coffee Manor in Ethiopia

Suitable for baking: Full city / Espresso is recommended to enter the second explosion, at this degree there will be a very obvious chocolate flavor, if baked a little deeper, it is quite suitable to be mixed into the Espresso formula. It takes a mature period after baking, so you will get the most complete taste after three or four days.

The Bugisu producing area in northern Uganda near the Kenyan border has excellent raw beans, and many people who have drunk Bujisu are surprised by its high quality, but Uganda has no export port because it is a landlocked country, and years of civil war in the country has caused transportation inconvenience, so the delivery of coffee is often delayed, and a large number of raw beans are exposed to the hot sun for a long time, which has a great impact on the quality. Ugandan coffee beans are exported by two major raw bean processing plants in the region (Mbale Bugisu Coffee Factory and Budadiri Coffee Factory), and the top Ugandan coffee will have the AA label. The strange thing is that the taste of Ugandan coffee is not much like that of neighboring countries (Kenya, Zambia). Instead, its heavy flavor and deep taste are a bit similar to Java coffee.

Tanzania (Tanzania) aroma 3.5 minutes brightness 4.5 minutes mellow 3 minutes flavor 4.5 points aftertaste 4.5 points

Suitable for roasting: Full city/Expresso Tanzanian coffee beans can be roasted deeper, there is no problem before and after the second explosion, if roasting round beans (Peaberry) should be especially careful, because of the shape, it is easy to heat up too fast and exceed the predetermined baking degree.

Further south from Kenya into Tanzania, Tanzanian coffee is a member of the East / Central African coffee family, mostly washed beans, so it usually has a bright and stimulating aroma. Tanzanian coffee is absolutely comparable to neighboring Kenya. However, coffee products in this country are not strictly controlled, and carelessness in many processes often destroys the classification of coffee into AA and A. generally speaking, the price of round beans is the highest, but the high price does not necessarily mean that the taste is better. Important producing areas are in the mountains near Kenya in the north, such as the Kilimanjaro Mountains (Mt.kilimanjaro) and the Meru Mountains (Mt.Meru). The taste of high-quality Tanzanian beans is similar to that of Kenyan beans. In addition to the lingering aftertaste, there are both fruity and sour fruit. African bean lovers should not miss it, so the best Kenyan coffee is sold by auction every year. Buyers' fierce competition makes the price very high. Kenya's coffee research is unparalleled in the world, with extremely strict quality control. Small coffee farmers across the country know how to grow coffee and earn a relatively high income because they understand that quality is proportional to price. Kenya's coffee grading is mainly based on the size of raw beans as the benchmark, the general market can see about AA+, AA, AB three, the average particle size of AA is larger than AB, while AA+ is a special selected version of AA, and it is also the only grade that puts the "taste" factor into the classification criteria. Because of its stable quality and excellent quality, many players think that Kenyan coffee is a worthwhile choice and is more worth buying than many expensive coffees. In general, Kenyan coffee is particularly bright because of the outstanding sour taste of fruit, and people who don't like sour taste may reject Kenyan beans. Regardless of personal preferences, good Kenyan coffee is very complex, with fruity aromas (berries, oranges or plums) or spices, clean brightness, and tastes very much like unsweetened fruit tea. Top Kenyan coffee even has a fascinating aroma that pervades the mouth. In addition, the flavor of Kenyan coffee beans is on the thick side in African beans, and there will be a real feeling in the mouth.