Full-bodied Tanzania Coffee Flavor description characteristics of Grinding methods and methods for High-quality Coffee

[country]: Tanzania

[grade]: PB

[producing area]: Kilimanjaro volcanic area in the northern highland

[altitude]: 1300-2000m

[treatment]: washing

[variety]: bourbon

[producer]: collection of local small farmers

[flavor]: apricot fruit, nuclear jujube, spice, malt chocolate

This batch of Kilimanjaro pearl beans are washed with water, with a soft acidity like Kenyan coffee, a pleasingly low acidity, a round taste and a medium consistency. Although the texture of high-quality Tanzanian beans is similar to that of Kenyan coffee, the overall quality is similar to that of Kenyan coffee. In addition to the lingering finish, it also has both fruity and acidity, which is weaker than Kenya coffee and is a mild coffee.

The northern coffee is full of aroma, bright acidity, mellow taste, and thanks to the rich volcanic soil, it has the sweetness of mineral water.

Southern coffee is rich in floral aromas, smooth on the palate with elegant acidity.

Coffee growing areas in Africa-Tanzania Coffee is produced in the soil-rich East African Rift Valley and is an outstanding representative of high-quality coffee from this region. Its refreshing acidity and medium mellowness complement sweet citrus and floral aromas. This coffee tastes great whether it's a hot drink or iced coffee. Paired with oranges or berries, the Kilimanjaro volcano is in the northeast of Tanzania and the largest coffee producing area in Tanzania, accounting for 75%. In general, Tanzanian coffee beans have extraordinary quality. The important producing areas are in the mountains near Kenya in the north. Coffee farmers grow coffee 85% of the total, while local coffee farmers grow coffee at an altitude of 1300-2000m. Its coffee flavor is different from that of neighboring Ethiopia and Kenya. It has two national characteristics, thick body, good fruit and flower aroma, so it is worth a try. Coffee belongs to dicotyledonous plants, generally speaking, a coffee cherry fruit will normally have a pair of coffee seeds (that is, the so-called coffee bean Tangshanya coffee producing area in the north for Moshi, Mbeya and other producing areas around the foothills of Kilimazaro, to the south is mainly the Songea-Ruvuma area through which the Ruvuma river flows, due to different growth topography, the style is slightly different. The coffee produced in the Ruvuma region of southwest Tanzania has wine and fruit aromas, which is different from the coffee in the north near Mount Mt Kilimanjaro.