Introduction to the flavor description of the varieties produced by the coffee farm in Arusha, Tanzania

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".

Usually its acidity is mild, after eating evenly stimulate the middle and both sides of the tongue taste buds, feel a bit like tomato or soda acid. After moderate or moderate baking, there is a strong aroma, and then ground into fine powder, add boiling water on a pot, call friends around to taste, suddenly feel fragrant overflowing, mouth fluid.

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.

This has changed, and the coffee industry is being reformed to allow individuals or groups to buy coffee in the future, and coffee will be graded in different ways to attract buyers from Germany, Finland, the Netherlands, Belgium and Japan

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 on a pot, call friends around to taste, suddenly feel aromatic overflowing

Most Tanzanian beans are grown in Mr. Kilimanjaro and Mt. Meru near the northern Kenyan border. The coffee-growing area around Meru is usually called "Krimanjaro" and occasionally named after Moshi or Arusha. On the south side of the border, a little washed arabica beans are also produced, named after the nearby city of Mbeya or the distribution center of Pare. The classification is similar to Kenya, with English letters distinguishing sizes. Most Tanzanian beans have typical African bean characteristics. The better crimenjaro is similar to regular Kenya, has a thick texture, is usually milder in acidity than Kenya, and evenly stimulates the middle and lateral taste buds at the back of the tongue. It tastes a bit like a tomato or soda. As for the southern beans, they are comparable to the second-grade washed mocha, with a soft and pleasing weak acid, a round taste, and a medium texture. Beans grown in neighbouring Malawi also have qualities similar to those of Tanzanian beans