Description of characteristic Flavor of Tanzanian Coffee Variety treatment method introduction to Grinding scale treatment method

Description of characteristic Flavor of Tanzanian Coffee Variety treatment method introduction to Grinding scale treatment method

Tanzania is rich in mineral resources. By 2014, the major minerals identified include gold, diamond, iron, nickel, phosphate, coal and various gemstones, ranking fifth in Africa in total. Tanzania also has huge natural gas reserves. According to official data released by Tanzania, Tanzania has proven natural gas reserves of 44 trillion cubic feet, with total reserves expected to reach at least 200 trillion cubic feet in Dar es salaam, the country's largest city, economic and political center. Coastal cities in the Indian Ocean. The population is about 6 million (2010), and the annual average temperature is 25.8 ℃.

Mwanza (Mwanza) is the second largest city in the country with a relatively developed economy. Close to Lake Victoria, the largest lake in Africa.

Arusha (Arusha) is the third largest city in China. 60 kilometers away from Mount Kilimanjaro, the highest peak in Africa. Surrounded by Serengeti, Ngoro prairie. This is where the world's largest animal migration takes place every year.

In 1893 Jesuit missionaries introduced the Arabica bourbon species; Ken introduced planting in 1920.

Recent planting evaluation:

The coffee cups made in Songea are well-behaved, reflecting the common characteristics of "northern" coffee. However, the coffee produced by Kibo has lost this characteristic because of the loss of flavor during transportation. Songea tastes clear and unrestrained, although it is still slightly more relaxed and mild than Kenyan coffee. This season, Nkoanekoli and Ngorongoro have also joined the ranks of coffee cultivation, which represents the development of coffee cultivation in other regions. However, there is a place where the coffee is stale and tasteless, with no performance in the cup. We have tested some garden beans, and they all have obvious "transportation problems", that is, the flavor of coffee beans has been lost in the course of transportation. But the problem is that although Tanzania is aware of the problem and has paid extra for it, the quality of coffee beans has not improved. So what can we do to encourage people to make mistakes and try their best to prevent the quality defects of coffee beans caused by transportation, so that their flavor can be better reflected?

Most of the Tanzanian beans are grown in Mr. Kilimanjaro and Mt, near the northern Kenyan border. The coffee producing areas around Meru, often referred to as "Clemangaro", are occasionally named after the distribution center Moshi or Arusha. In addition, on the southern side of the border, a little washed Arabica beans are produced, named after the nearby big city Mbeya or the distribution center Pare. The way of grading is similar to that of Kenya, distinguishing sizes by the English alphabet. Most Tanzanian beans have typical African bean characteristics. The better Clemencaro, similar to ordinary Kenya, has a strong texture, is usually milder acidic than Kenya, and evenly stimulates the taste buds in the middle and sides of the back of the tongue. It tastes a bit like tomato or soda. As for southern beans, they are similar to secondary water-washed mochas, with soft and ingratiating weak acidity, round taste, and medium texture. Beans from neighboring Malawi (Malawi) also have the same quality as Tanzania beans.