Introduction to the characteristics of varieties produced by taste grinding scale of Arusha coffee beans

Arusha coffee bean processing method taste grinding calibration production area variety characteristics introduction

Hawaii Kona Extra fancy kona raw beans

To be considered a world-class coffee-producing region, six important factors must be included: soil quality, altitude, sunshine, cloud cover, rainfall and slope. Hawaii is blessed with these six ingredients to produce the best and most respected coffee in the world.Soil: The rich tropical volcanic soil of Hawaii provides the nutrients of the dense Kona coffee tree.Altitude: The right altitude between 2100 and 3600 meters and the cool moonlight promote the fruit of Kona coffee to mature slowly and create a rich, moist taste.

Ethiopia Washed Yirgacheffe Coffee Green Bean

Medium to pointed (delicate) acidity and medium body, smooth and well balanced cup with a creamy, buttery flavor. The Cream of the Ethiopian Crop with real Mocca flavor.Yerga Coffee is a representative of East African specialty coffee, with a very special, unusual citrus fruit and floral aroma, making Yerga Coffee one of the most distinctive coffees in the world, relatively rare and expensive, produced in Ethiopia Sidamo Province (Sidamo) 4000 feet above sea level, in a relatively high and narrow area. Yerga Coffee is a high quality coffee that is difficult to reach in ordinary mocha, and it is also an excellent representative of African washed coffee.

Tanzania coffee green bean / Peaberry garden beans, usually the best.

Most Tanzanian beans are grown in the Mr. Kilimanjaro and Mt. Meru mountains near the northern Kenyan border. The Meru area 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 Tanzania