Description of the characteristics and Flavor of Tanzania Coffee Bean introduction to the regional treatment of taste varieties
Description of the characteristics and Flavor of Tanzania Coffee Bean introduction to the regional treatment of taste varieties
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. After moderate or more moderate baking, it has a strong aroma, then grind it into a fine powder, add boiling water to soak a pot, call friends to sit around and taste, suddenly feel fragrant and tongued.
Tanzanian coffee has also been developed in the hands of German and British colonists and has long been loved by Europeans and squeezed into the ranks of famous products. The most favorable factors that make Tanzanian coffee famous are Hemingway and his novels.
Hemingway has been integrated with Tanzania and Mount Kilimanjaro since he embarked on his career as a writer in France. When Hemingway became famous, Tanzanian coffee became famous.
Europeans gave Tanzanian coffee the nickname "coffee gentleman", making it the pinnacle, and the "king of coffee" Blue Mountain, "coffee lady" Mocha and known as the "coffee swordsman".
Mount Kilimanjaro in Tanzania ("Kilima" means mountain, "Zaro" means radiant) is 5895 meters above sea level, connected to Mount Mt.Meru, and is the main coffee production base in Tanzania. Moshi and Alesha, located on the southern slope of Mount Meilu, also produce a large number of high-quality coffee beans. 85% of Tanzanian coffee is grown on small farms.
Coffee producing areas in Tanzania:
Coffee bean-shaped berry coffee in Tanzania produces a lot of coffee and is said to be more fragrant than ordinary coffee. Generally speaking, coffee beans in Tanzania have extraordinary quality. For example, the fine Tanzanian AA coffee (ChaggaAA), produced in the Moshi district near Mount Kilimanjaro, is famous for its full-grained and fragrant quality.
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Flavor description of Kam Chu Valley Coffee Bean in Kenya
The flavor description of coffee beans in Jinchu Valley, Kenya, the characteristics of the varieties. In the 19th century, missionaries introduced Arabica trees from the leaves, but they did not plant a large number of them. It was not until 1893, when the ancient Brazilian bourbon seeds were introduced, that coffee was cultivated on a large scale. That is to say, Kenyan coffee has Brazilian ancestry. Due to differences in water, climate and handling methods, Kenyan beans are popular.
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Flavor description of Yega Xuefei G1 washed coffee beans introduction to the producing areas of taste varieties
Description of the flavor of washed coffee beans in Yejasuefi G1 the producing area of Yejasuefi is a small town with an elevation of 700-2100 meters, which is synonymous with Ethiopian boutique coffee. It has been a wetland since ancient times. The ancient saying "Yirga" means to settle down and "Cheffe" means a wetland. The mode of production and flavor of coffee here are so prominent that Ethiopian coffee farmers
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