Tanzanian Coffee Bean Characteristics Processing Variety Manor Flavor Description Taste Introduction

First: choose good quality coffee beans, because the use of poor quality coffee beans, of course, will greatly reduce the flavor of coffee, even if the production of a very balanced coffee, but also can not make delicious coffee, choose good quality coffee beans, is the biggest point.

Second: eliminate defective beans, mixed with defective beans, the taste will deteriorate. Therefore, it is better to remove the defective beans without being stingy. For example, long worms with holes, abnormal development, shell without kernel, all picked out.

Third: understand the characteristics of coffee beans, if the individual characteristics of coffee beans to be mixed are not very well understood, it is difficult to mix good or expected coffee, such as mocha coffee sour heavy, can not be used to dilute the sour coffee.

Fourth: understand the different degrees of roasting, different coffee beans by the degree of roasting different, its flavor is also different, so also a good grasp, such as Kilimanjaro, Blue Mountain is generally light roasting, carbon burning is deep roasting and so on

Tanzania's main coffee-producing area is located at the foot of Mount Kilimanjaro, which has rich volcanic soil. Some coffee trees planted here are more than 100 years old. The earliest coffee was first introduced from Kenya by Christians. Coffee trees must be carefully cared for, weeded and fertilized. And old branches must be cut to grow new branches to maintain the quality of coffee beans, coffee bean processing plant equipment is quite perfect; coffee beans are an important cash crop in Tanzania, the local government attaches great importance to this industry

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 aromatic overflowing, mouth fluid, its quality is much better than the instant coffee we often drink. Tanzanian coffee has long been loved by Europeans and ranks among the famous brands. Europeans gave Tanzanian coffee the nickname "Coffee Gentleman"

1. Grab a handful of coffee beans and feel whether they are solid beans with your palm.

2, close to the nose to smell the aroma is enough.

3, take a bean into the mouth bite twice, there is a crisp sound that the beans are well preserved without moisture.

If you want to buy a single Kilimanjaro coffee bean, grab a handful in the palm of your hand. In addition to judging according to the above, you should also see whether the color, particle size and shape of each bean are similar, so as not to buy mixed beans. If you buy a blend of beans, color, particle size, shape is very normal