Description of Taste and Flavor of Tanzanian Coffee beans introduction of varieties produced by grinding scale

Description of Taste and Flavor of Tanzanian Coffee beans introduction of varieties produced by grinding scale

Coffee is the main cash crop in Angola, the primary export of Burundi and the largest foreign exchange earning industry in Kenya in the past. Ethiopia is known as the "hometown of coffee". The coffee production of C ô te d'Ivoire occupies an important position in the world, while Uganda is famous for its production per unit area in Africa. The delicate floral and sweet fruit aromas that a cup of water can bring out of Yirgacheffe are unparalleled, or sun-treated Sidamo, sweet and atmospheric, is the most classic top representative of Ethiopian coffee.

Ethiopia is the birthplace of the famous Arabica coffee beans. It is said that coffee was first discovered by shepherds in Essekafa, and the name of coffee evolved from Caffa. It is well-known as the "hometown of coffee".

The geographical environment of Ethiopia is very suitable for coffee growth. Currently, about 25% of the Ethiopian population depends directly or indirectly on coffee production for a living. Since most local farmers still care for coffee trees manually and do not use harmful pesticides and herbicides, most of the coffee produced in Ethiopia is organic.

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?

Coffee beans in Tanzania are of extraordinary quality. They are produced in the Mohi district near Mount Kilimanjaro. The mountains with a height of 3,000 to 6,000 feet are the most suitable areas for growing coffee. The fertile volcanic ash gives the coffee here 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 smell of soil around my mouth. Coffee gourmets often use words such as "wild" or "wild" to describe it.