Introduction to the method of describing the Flavor and Grinding degree of Tanzania Coffee
Tanzanian coffee is often washed, and coffee farmers will send the coffee fruit to the nearest processing plant for processing after picking. The treatment steps of the washing treatment method are as follows: firstly, impurities doped in coffee fruits are screened and removed; then coffee pulp and exocarp are removed; the coffee fruit is sent into a fermentation tank, and pectin layers adhered to the endocarp are removed through fermentation; and drying treatment is carried out after cleaning. Tanzanian coffee is graded in the same way as Kenyan coffee, according to bean size. During screening, green coffee beans are allowed to pass through a sieve with holes of fixed size. The larger the number of sieve, the larger the particles of green coffee beans. The flat beans classified by size mainly include AA+, AA and AB. In addition, there is also a set of sieve size standards for PB (peaBerry), which produces more round beans in Kenya and Tanzania, to classify the size of round beans.
Tanzania is also often compared to its neighbour kenya. It is said that Tanzania's earliest Arabica coffee was introduced from Kenya by Christians and is similar to Kenya in flavor characteristics. Grapefruit aromas and soft, bright acidity. However, since Tanzania's economic conditions are worse than Kenya's, production conditions are poorer. Tanzania is also not strict enough about quality control, destroying the quality of coffee in many processing steps, and Kenya, which is known for its high quality, cannot compete. Although it is close to Kenya's flavor, Tanzania's overall taste is smoother and softer, belonging to the balanced type. Moderately low acidity and sweetness, dark chocolate finish, moderate body. Compared with Kenya, which has outstanding personality, Tanzania is not so rich in hierarchy. After drinking, it will not give feedback on its outstanding characteristics, which makes people not too impressed with it. But on the contrary, its soft and round characteristics are also more pleasing, easy for people who have just come into contact with coffee to accept
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Costa Rican Tarazhu Coffee beans Flavor description, Grinding degree characteristics, introduction to the taste of varieties
Costa Rican Tarazu Coffee Costa Rica's flavor has always been steady, without the sharpness of Guatemala, it is quite mild and supple, sour, sweet and chocolate bitter, inclusive and well-balanced, it is the classic flavor of gourmet coffee. The seven major coffee producing areas are as follows: Durieba Valley (northeast of the capital San Jose), Central Valley (northwest of San Jose), west
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Introduction to the taste grinding degree of Ethiopian coffee flavor description method
At present, about 25% of the Ethiopian population directly or indirectly depends on coffee production for a living. The majority of farmers use traditional planting methods. Artificial care of coffee trees, the use of organic fertilizers, do not use harmful pesticides and herbicides, etc. Therefore, most of the coffee produced by Ethiopia is organic coffee. Due to different planting methods, coffee can be divided into forest-semi-forest coffee (Forest or semi-f).
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