Introduction to the taste of manor varieties of Tanzania coffee bean grinding scale treatment method

Tanzania Coffee Market:

Tanzania's coffee exports occupy an important position in the overall national economy.

In the past, Tanzania's coffee industry has been dominated by plantation cultivation, but now more than 85% is cultivated by smallholders. Many small farmers form cooperative organizations, the most important of which is the Kilimanjaro Cooperative Union (KNCU). Tanzanian coffee is sold at auction by the Tanzanian Coffee Marketing Board (TCMB) to private exporters. In the 1980s, most coffee sales in Tanzania shifted from auctions to direct sales to the Tanzania Coffee Marketing Board.

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

Tanzania's coffee beans are of exceptional quality. They are grown in the Moshi region near Mount Kilimanjaro. The mountain areas between 3,000 and 6,000 feet high are the best places to grow coffee. Fertile volcanic ash gives the coffee a strong texture and soft acidity. It exudes a delicate fragrance, and contains wine and fruit aromas, aftertaste is endless. After drinking Tanzanian coffee, you will always feel a soft and mellow earthy taste at the corner of your mouth. Coffee gourmets often use words such as "wild" or "wild" to describe it. It can be said that pure Tanzanian coffee is "the most African coffee". Tanzania AA is the highest level of beans, its full particles, pure flavor, rich and refreshing, all aspects of quality are first-class. Usually its acidity is mild and evenly stimulates the taste buds in the middle and sides of the back of the tongue, feeling a bit like the sourness of tomatoes or soda. After moderate or moderate baking, there is a strong aroma, and then ground into fine powder, add boiling water to soak a pot, call friends to sit around to taste, suddenly feel fragrant overflowing, mouth salivation