Description of the characteristics and flavor of coffee beans in Tanzania introduction to the method of taste treatment in manor area

Description of the characteristics and flavor of coffee beans in Tanzania introduction to the method of taste treatment in manor area

The first experience of AA coffee beans in Tanzania:

Tanzania coffee beans are absolutely comparable to neighboring Kenya, but the quality of coffee in the country is not strictly controlled, and carelessness in many processes often destroys the quality of coffee (such as transportation). Good quality Tanzanian coffee beans are divided into AA and A grade.

The raw beans of this Tanzanian AA coffee bean look neat and have a delightful light green. The roasted Tanzanian AA coffee beans are plump, granulated and similar in shape to Bourbon.

Drip filter brewed city-roasted Tanzanian AA coffee beans, the entrance does not have any unpleasant taste, although insipid, but balanced, but also rich.

Drinking coffee is like looking at life, what is happiness? every day is light is very happy. Tanzania AA coffee beans are such coffee.

Coffee is one of the main cash crops in Tanzania, ranking fourth after cotton, tobacco and cashew nuts, mainly sold to Italy, Japan and the United States. Coffee exports play an important role in the national economy of Tanzania. Tanzania's main coffee-producing area, located at the foot of Mount Kilimanjaro, is rich in volcanic soil. Some coffee trees are more than 100 years old. Coffee was first introduced and planted by Christians from Kenya. Coffee trees must be carefully cared for, weeded, fertilized, and old branches must be cut off so that new branches can grow to maintain the quality of coffee beans. The processing plant is located in a nearby town at the foot of the mountain, making it easy to handle coffee beans nearby. Many of the farm owners' families have lived here for generations of immigrants, including Indians, Scandinavians, British, and, of course, locals, but most of them are small farms. however, the managers of farms and processing 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 harvesting the amount of coffee fruit, and small farm women use their hand-made sacks to bring coffee fruit to the farm to calculate the money.

The coffee beans produced here are all exported from Kilimanjaro, but apart from Mount Kilimanjaro, there are several major coffee-producing areas throughout Tanzania, there are more small farms in other areas, and most small farms also have a planting area of several hundred mu. Some have their own washing equipment and drying farms, but graded treatment still has to go through large-scale treatment plants. Tanzania has considerable historical experience in growing coffee, and even small farms can handle good quality coffee beans.

Drinking Tanzanian coffee, especially the small round bean peaberry, is always impressive. Coffee is like the simple, frank and enthusiastic national character of Tanzania. 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. With oranges or berries, it can show its bright flavor. 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.