Introduction to the flavor description and grinding scale of coffee beans in Tanzania

Introduction to the flavor description and grinding scale of coffee beans in Tanzania

Then grind it into a fine powder, soak it in a pot of boiling water, invite friends to sit around and taste it, and suddenly feel fragrant and full of tongue. its quality is much better than the instant coffee we often drink. Tanzanian coffee has long been loved by Europeans and has joined the ranks of famous products. Europeans give Tanzanian coffee the nickname "coffee gentleman", and Chinese coffee connoisseurs call it the "coffee swordsman" with the mocha of the "King of Coffee" and the "Lady of Coffee".

Coffee is like the simple, frank and enthusiastic national character of Tanzania. Its refreshing acidity and medium mellowness complement sweet citrus and floral aromas. You can see that different ethnic groups produce different coffee flavors, while the same land breeds coffee trees and people at the same time.

Market for coffee in Tanzania:

Coffee exports from Tanzania (Tanzania) play an important role in the whole national economy.

In the past, the coffee industry in Tanzania has been dominated by manor cultivation, but now more than 85% are grown by small farmers. Many small farmers form cooperative organizations, the most important of which is the Kilimanjaro Cooperative Alliance (KilimanjaroCooperativeUnion, referred to as KNCU). Tanzanian coffee is sold by the Tanzanian Coffee Management Council (TanzanianCoffeeMarketingBoard, TCMB) to private exporters by auction. In the 1980s, most coffee sales in Tanzania shifted from auctions to being sold directly to the Tanzania Coffee Management Committee.

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?