Introduction to the varieties of rich and refreshing Tanzania coffee beans produced by grinding scale and regional treatment

The eastern coastal areas and inland lowlands of Tanzania have a savanna climate, while the western inland plateau has a tropical mountain climate, with an average temperature of 21-25 ℃ in most areas. Zanzibar's more than 20 islands have a tropical maritime climate, hot and humid all the year round, with an annual average temperature of 26 ℃. 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, and the total reserves are expected to reach at least 200 trillion cubic feet.

Tanzania is also often compared with its nearest neighbor Kenya. It is said that the earliest Arabica coffee in Tanzania was introduced by Christians from Kenya and is similar to Kenya in flavor characteristics. With grapefruit aromas and soft and bright acidity. However, because the economic conditions of Tanzania are worse than those of Kenya, the production conditions are poor. Tanzania's quality control is not strict enough, destroying the quality of coffee in many processing links, which can not compete with Kenya, which is famous for its high quality. Although it is similar to the Kenyan flavor, Tanzania as a whole is smoother and softer and belongs to the balanced type. With moderately low acidity and sweetness, dark chocolate finish, moderate mellow thickness. Compared with Kenya, which has a prominent personality, Tanzania is less hierarchical and does not give a very prominent feature after drinking, which makes people less impressive. But on the contrary, its soft and round characteristics are also more agreeable, which is easy to be accepted by people who are new to coffee.

Produced in the Mohi district near Mount Kilimanjaro, the mountain area with a height of 3,000 to 6,000 feet is the best place to grow coffee, where fertile volcanic ash gives the coffee a strong texture and soft acidity. It exudes delicate aromas and contains aromas of wine and fruit, making people taste endless aftertaste. After drinking Tanzanian coffee, I always feel a soft and mellow earthy smell at the corners of my 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 grade of beans, its grains are full, pure flavor, rich and refreshing, all aspects of quality are good. Usually it is mildly acidic and evenly stimulates the taste buds in the middle and sides of the back of the tongue, feeling a bit like the sour taste of tomato or soda. Has a strong aroma after moderate or more moderate baking.